• Heat oil in a pan over medium heat. Add urad dal, chana dal. Once it turns light brown add garlic and dried kashmiri chillies and saute.
• Add roughly chopped onions and sauté until they turn translucent.
• Add chopped tomatoes. Cover and cook the tomatoes until they become soft.
• Once the tomatoes are cooked, remove the lid and cook for an additional 2-3 minutes for the extra moisture to evaporate, so we get a thick chutney. If you prefer a little thin consistency, you can skip this step.
• Allow the chutney to cool slightly, and then transfer it to a blender or food processor. Add a teaspoon of brown sugar and blend until you achieve your desired consistency. Some people prefer a smooth chutney, while others like it slightly chunky.
• Transfer the blended chutney to a bowl.

For tempering

• Heat oil in a small pan over medium heat. Add the oil of your choice, and add in the urad dal for an added texture.
• Once it is light brown, add the mustard seeds and let them splutter.
• Now add the dried Kashmiri chilly and curry leaves and saute.
• Pour this tempering over the prepared tomato chutney.
• Be cautious, as it may splutter a bit when it comes into contact with the chutney.
• Mix the tempering into the chutney, and it's ready to be served.
• Serve the tomato chutney with dosa, idli, rice, chapati, or any other dish of your choice.
• Enjoy the flavourful tomato chutney with the added goodness of tempering!