Raw Version: Always pick ripe tomato for this kind of chutney, choose the size little bigger than the onion. Grind chopped onion, tomato, dry red chili along with asafoetida, coconut and salt. No water necessary. When done heat oil (just a tsp) in a pan, splutter mustard, split black gram, red chili and curry leaves. Add this to the chutney and serve with bhaji or bonda. This version will be very strong, as you add everything raw.. choose only if you can tolerate raw onion smell.

Sauteed Version: Heat a tbsp of oil and fry dry red chilies along with chopped onion until translucent. Now add chopped tomatoes and cook until it becomes soft and mushy. Frying time can vary depending on your preference. Like it slightly raw, then switch off as soon as the tomato cooks or else keep frying till everything blends well to make a thick gravy. When done, let cool completely and grind along with asafoetida, coconut and salt. Add water only if its necessary or to run the mixie. Heat a tsp of oil and temper using mustard, split black gram, red chili and curry leaves. Serve a scoop drizzled with Gingely oil with idli or dosai.