1. In a pot boil the water and add in the tomatoes. Cook for 5 minutes.
2. Take out the tomatoes and remove the skin. Place in a bowl and puree with immersion blender.
3. Add in the tamarind to the tomato puree and blend again. Set aside.
4. In a pan add in the oil and heat. Stir in mustard seeds, turmeric powder, chili powder and curry leaves. Cook for 30 seconds.
5. Add in the tomato paste and season with salt. Simmer on low for 8 minutes.
6. Serve Red Hot Tomato Chutney with Idli.