First, take 6 pieces of fresh and ripe tomatoes of medium size, wash them nicely, and cut each of them into four pieces.

Then take 1 large onion, peel it, and cut it into four equal pieces. Keep the cut onion and tomatoes aside.

Now, take a frying pan and heat it on a medium flame on your gas stove. When it is sufficiently hot, pour 1 cup of water into it. Then put about 20 pieces of fresh green chilies in it. (Pro tip: If you want your chutney to be a lot spicier, you can add more green chilies to it. However, I think 20 pieces of green chilies are just right to balance the taste of the chutney made from 6 medium-sized tomatoes but, it is your kitchen and you rule there).

Cover the pan and cook it on a medium flame. Check it after about 5 minutes of cooking. The fresh green color will have changed, the chilies will become soft and supple, and the water will be reduced significantly.

Now add the pieces of tomatoes and onion to the frying pan.

Use your spatula to make some space at the center of the frying pan. Put 2 tbsp of white oil in it. You can put any type of cooking oil you use at home.

Stir it to mix the oil nicely with all the ingredients in the frying pan. Again, cover it and cook it for another 4 to 5 minutes, stir them again, and after another 3 to 4 minutes, check that the tomatoes, onions, and green chilies are all soft and raw no more. At this point, use the spatula to mash a few tomatoes and onions.

Turn the flame of your gas stove off and let the pan sit for some time so that the ingredients cool down completely at room temperature. When the ingredients have cooled down completely, take a clean grinder and transfer them into it. Now, put about 15 pieces of garlic cloves without their skin into the grinder. (Pro tip: If you are short of time, you may transfer the cooked ingredients from the hot frying pan to a separate cool plate. This will stop the cooking process and take less time to cool down completely. However, do not put the plate in your fridge).

Then add ½ cup of fresh coriander leaves in it. Follow it with 2 tbsp of tamarind paste and also add about 1 tsp of salt to the ingredients in the grinder.

Grind it to a coarse paste. Do not add any water at this stage. (Pro tip: Do not blend the ingredients while they are warm. This will affect the color of the chutney. After grinding it once, you can check the consistency, and if you think it is too thick, add a little bit of water now and blend it again).

Transfer the paste from the grinder to a bowl.

Now, for tempering the chutney, take a tadka pan and heat it on your gas stove. When it is hot enough, put 1 tbsp of white oil in it. When the oil is hot, put 1 tbsp of cumin seeds and mustard seeds mixture into it. When the cumin seeds and mustard seeds stop crackling, put about 10 to 12 fresh curry leaves in the tadka pan.

Let it cook for about 10 to 15 seconds and transfer it immediately to the bowl containing the paste.

Mix everything nicely, garnish with a few fresh, green coriander leaves and your spicy, tasty, homemade tomato green chili chutney is ready to be served with rice and a variety of other dishes and snacks.