Wash and chop the tomatoes in to big chunks. Set them aside.

Heat a pan adding oil, red chillies and lentils (chana and urad dal). Saute for few minutes till the lentils turn little brown.

Include chopped tomatoes, turmeric powder, curry leaves and asafoetida. Saute till the tomatoes turn mushy. Switch off the flame and let this cool down. Then transfer it in to mixer along with salt and jaggery. Grind them together to fine paste. Add water if needed.

Spicy and tangy tomato chutney is ready. Serve it with idli and dosa.

This chutney turns tangy if not balanced with spice. So add 4 to 5 red chillies or a green chilly to spice it up.

Choose nice red colored, ripe tomatoes for obtaining vibrant colored chutney.

If you skip adding water while grinding the chutney, it can last few more hours.

Seasoning the chutney is optional, if you prefer you can add mustard seeds tempering.