In a pan add the oil and fry the dry red chilli and the cut chopped garlic cloves for about 2-3 minutes

Chillies will become little crispy take them in a plate to cool

In the same pan now add the tomatoes and cook in that leftover oil till mushy with some salt.
In a blender jar add the fried red chilli, garlic and the cooked tomatoes and blend well to make a smooth paste.

For tempering

In a small pan heat oil and splutter the mustard seeds then add some curry leaves and switch off the gas.

Add the tempering on top of the ground tomato chutney and mix well.

Serve with steamed idlis or crispy dosas

Please note I didn’t do tempering as my grandmom didn’t like tempering.