Cut each tomato in to two pieces. In a vessel add tomatoes, green chilly, salt, little water and cook them till mushy. Let it cool. Alternatively you can pressure cook it for 2 whistles.
Remove the tomato skin and blend it well in a mixer.
Now add whisked curds or buttermilk. Check the taste and add curds accordingly. The chutney should not be too sour, it should be mild.
Add dissolved hing to the chutney.
Heat a seasoning pan add oil, mustard seeds, urad dal, broken red chilly and curry leaves. Once the mustard seeds splutter add the tampering to the chutney. Now the tomato chutney is ready to serve. Enjoy with hot rice.
