Cut the Jalapeno Pepper into half and discard the seeds present in the central white placenta portion of the peppers.
Heat oil in a wok. Add in Jalapeno and tomatoes with required salt and saute them until they are cooked well.
Cool them down this mixture and blend them into a smooth paste.
For tampering mixture add in oil and add in mustard, urad dal. Saute until they splutter. Add in curry leaves and dry red chillis. Add the tampering mixture on top of the chutney.
Notes
Jalapeno Peppers that appear the greenest and firm on the outer layer.
Make sure that the peppers don’t have any dents or are soft to touch in any part and avoid buying if they do.
Avoid buying peppers that have cracks or any cuts on the outside.
Avoid consuming Jalapeno Peppers that are more than a week old as it can cause stomach irritation.