• In a heavy bottom pan add 2 tablespoons of Oil.
  2 tablespoon Gingelly oil
• Once hot, add the mustard seeds, let it splutter.
  1 teaspoon mustard seeds
  
• Add black gram and curry leaves and fry for a few seconds.
  8-10 curry leaves, 1 teaspoon split black gram
  
• Now add the shallots, garlic and saute until it is translucent.
  5-6 shallots roughly chopped, 3-4 small size garlic cloves roughly chopped
  
• Cook the shallots and garlic well.
• Once done add in the red chili and tamarind and cook for a minute or two.
  18-20 Spicy red chili, 2-3 Kashmiri Red chili, 1 inch piece of tamarind
  
• Now add the tomatoes and cook on low until the tomatoes are nicely done.
  1 medium sized tomatoes roughly chopped
  
• Once done, switch off and let the mixture cool completely.
  
• Add Salt and puree this to a smooth paste. Add a little water, a tablespoon at a time, if required.
  Salt, Water as required.

Second Tempering

• In a pan add oil.
  1 tablespoon Gingelly oil
• Once hot, add the mustard seeds and let it splutter.
  1 teaspoon mustard seeds
  
• Now add the curry leaves and fry for 10-15 seconds.
  8-10 curry leaves
  
• Add the chutney paste and let the mixture cook on low for 5-7 minutes stirring in between.
  
• The chutney is done when the mixture starts releasing oil on the edges.
  
• Switch off and let it cool.
• To store, let it cool completely and store it in a clean and sterile jar.