Heat oil and add mustard, urad dal, cumin, whole red chillies and asafoetida. When mustard crackles, add garlic, ginger, curry leaves and green chillies. Saute the mix for 5 minutes on a medium-low flame till the raw smell vanishes.
Add onion and sauté till it becomes translucent. Now add chilly powder, coriander powder and turmeric, and stir for a couple of minutes.
Add tomatoes and sauté. Reduce the fire and stir until the tomatoes are soft and almost mushy.
Take the mixture out and let it cool. Grind it into a thick and coarse chutney, and garnish with curry leaves, chillies and coriander.
By Ria Samuel