Take a clean grinder and put 1 large onion, cut into four pieces, in it.

Then, put 4 roughly cut tomatoes, followed by 2 pieces of dry red chilies, and 5 to 6 cloves of fresh and deskinned garlic in the grinder. Also, add 1 tsp of regular table salt to the ingredients in it. Finally, add about ¼ tsp of turmeric powder to it. (Pro tip: I have added two pieces of dry red chilies. You can increase or decrease the number according to your preference. Also, adjust the amount of table salt according to your taste preference).

Now, grind them nicely to make a paste. Do not add any water at this point. (Pro tip: If the grinder gets stuck, open the lid, run a spoon to free the ingredients, and grind them in short intervals. Do not add water at this point because it may make the paste runny and you will not be able to take back the water you have put into it).

When it is done, mix it and check the consistency of the paste. Keep it aside. (Pro tip: At this point, you may add a little bit of water if you feel the consistency is very thick. Blend it again).

Now, take a frying pan, heat it on a low flame on your gas stove, and put 1 tbsp of white oil in it. You can use any type of cooking oil you have at home. When the oil heats up, put 1 tsp of split black gram (urad dal) in it. When the urad dal is cooked a bit, add 1 tsp of mustard seeds in the oil.

Then, when the mustard seeds start to crackle, put ¼ tsp of asafetida in it. Finally, add 5 to 6 fresh curry leaves into the pan. Wait till the curry leaves are cooked and the urad dal has changed its color.

Now, pour the onion and tomato paste into the frying pan. Mix it nicely and let it come to a boil. Cook it for about a couple of minutes.

Now, when the chutney becomes thicker, turn the flame of your gas stove off, transfer it to a bowl, garnish it with one curry leaf, and your homemade tomato onion chutney is ready to be consumed with a variety of dishes.