Wash and dice tomatoes, slit green chillies and peel garlic. In a pan or wok, add 1 tablespoon oil and add the above 3 ingredients. Sprinkle salt. Cook until tomatoes are done and all the moisture is evaporated.

In a separate container, roast coriander, cumin and sesame seeds until aromatic and slightly brown and set aside.

Grind all the above in a mixer and take out into a bowl. For the seasoning, heat remaining oil, when hot add mustard and cumin seeds, red chilli broken into two, turmeric powder and curry leaves. Pour over the chutney and stir. Chutney is ready to eat!