1. Fry 2 tbsps of Channa Dhal, 1 tbsp of Corriander Seeds and 4-5 Red Chillies.
2. Chop a medium size Onion, dice 2 medium sized Tomatoes.
3. Heat a small pan and pour 2 tbsps Gingely Oil and fry the Onions and Tomatoes.
4. Now grind all the ingredients with Salt, until the Onions and Tomatoes blend well.
5. Heat 1 tbsp of Gingely Oil, add Mustard Seeds, 2 tbsps Urad Dhal and Curry Leaves.
6. Pour this mixture on the Chutney and mix well.
Serve With: Dosa, Idly or Chappathi