Grind together 3 chopped tomatoes, 4-6 garlic cloves, 4-6 red chilies, a small piece of tamarind into a smooth puree.

Heat 1 tablespoon gingely oil in a thick kadai. Temper with mustard seeds and curry leaves. Add the pureed mixture and saute for 5 minutes. Add required salt, a small piece of jaggery and mix well. Saute the chutney very well until it leaves out oil from the sides. If packing for travel, cool thoroughly before packing. Serve tomato garlic chutney with idli or dosa.