First cut the tomatoes into small cubes.

Now, take a frying pan, and heat it on a low flame on your gas stove. When it is hot, put 2 tbsp of white oil in it. When the oil heats up, put 100 gm of sunflower seeds in it. (Pro tip: You can use any brand of white oil according to your preference).

Stir the seeds for about a few minutes until they start to change their color.

When the sunflower seeds are fried nicely and have turned to a golden-brown color, add the tomato cubes to it. Stir them to mix the seeds and the tomato cubes nicely.

Now add two pieces of fresh green chilies to the content in the pan, cutting them into small pieces. You may use a pair of scissors to cut them. You may also break them roughly into halves if you prefer.

Continue stirring the ingredients until the tomatoes soften. It will take about 5 to 6 minutes more on a medium flame. At this point, turn the flame of your gas stove off and let the mixture cool down completely at room temperature.

When the ingredients have cooled down completely, take a clean grinder and transfer them into it.

Now, add about 1 tsp of regular table salt, 10 deskinned cloves of fresh garlic, and 1 tsp of cumin seeds to the content in the grinder. (Pro tip: You may add more or less according to your taste preference).

Now blend the mixture to get a fine paste. Mix it nicely.

Now, check the consistency. (Pro tip: You can add water to the paste at this point and blend it again to get the desired consistency if you think it is too thick for you. Do not add water when you blend it initially and always add water gradually. Remember, if you add too much water, it will be runny and you will not be able to take it back).

When you are happy with the consistency, transfer the paste to a bowl.

Spread a few mustard seeds on top of the paste to garnish it and your tasty, homemade sunflower seeds chutney is ready to be consumed with idli, dosa, upma, vada, and a range of other snacks and dishes.