Firstly add onion, tomatoes, garlic, salt, Kashmiri chilli powder, and a pinch of jaggery to a mixie jar and pulse without adding water
Add oil to a wide heavy-bottomed pan and heat the oil
When the oil is hot add mustard seeds and lets them splutter
Add curry leaves and mix well
Furthermore, add ground mixture; mix well, and saute for 3 minutes
Add water and cook on medium flame for 15-20 minutes till chutney comes to desired consistency