heat oil and add urad dal. on a low flame, saute the urad dal till they start turning maroonish.
once the lentils get a maroonish brown color, add broken dry red chilies, cloves, black pepper and ginger. stir for till the red chilies change their color.
then add chopped tomatoes and asafoetida. add salt.
stir and saute till the tomatoes soften. about 6 to 7 minutes on a low flame.
once the tomato mixture cools, add them to a chutney grinder or small blender.
add 2 tbsp water and grind to a smooth paste.
in the same pan or different pan, heat 1 tbsp oil.
add the mustard seeds and crackle them.
then add curry leaves, methi seeds, asafoetida and one broken red chili. saute till the curry leaves become crisp.
then add the ground tomato paste. stir well.
saute for 3 to 4 minutes on a low flame. check the taste and add more salt if required.
stir again. the tomato chutney is done and ready to be served.