Heat the oil in a pan over medium high heat. Add mustard, fenugreek seeds, channa dal and dry red chillies.
Once the lentils start turning brown, toss in shallots and peeled garlic.
The onion turn translucent. Now add in the tomato pieces, curry leaves, coriander, tamarind and green chillies.
Sauté for about 4 to 5 minutes till the tomatoes become soft.
Turn off the heat and let it cool down.
Add required salt and blend in a mixer to a smooth or coarse paste.
Tempering: Heat oil in a pan over medium heat. Add mustard, cumin, dry red chilli, urad dal and channa dal. When the lentils turn brown, add asafoetida, curry leaves.
Turn off the heat and transfer it to the chutney and mix well.