Add mustard seeds and wait until they start popping/crackling.

Add urad dal and garlic cloves and stir for 1 minute.

Add onion and gently stir; cook for 3 minutes.

Add asafetida, turmeric and chili powder. Stir for 1 minute.

Add curry leaves and stir for another minute.

Add chopped tomatoes and salt (to taste), and stir thoroughly.

Cover and cook on low heat but stir from time to time until the consistency is like a “chutney”.

Turn off heat. Transfer the Tomato Chutney to a plate and serve hot as a side or, transfer it to a jar and refrigerate to serve later.