Heat 1 tablespoon of oil in a pan and add red chilies, onions, roasted chana and sauté till onions are translucent.
Add tomatoes, turmeric powder and salt and sauté till the tomatoes becomes soft. Switch off the heat and let the mixture cool.
Transfer the mixture to a grinding jar and add green chilli. Grind it to a fine and smooth paste. Transfer it into a serving bowl.
For tempering, heat 1 tablespoon oil in a pan and add Asafoetida, mustard seeds and curry leaves. Once they crackle switch off the heat and pour this tempering over the onion tomato paste. Mix well and chutney is ready to serve.
I have used Roasted chana in my recipe which was available at my home, however you can use Roasted chana dal / Daria in the recipe too.
You can use 1/2 teaspoon of Urad dal (Split black lentil) too in the tempering.
You can adjust the amount of chillies as per your taste.