Blanch the tomatoes in hot water. Peel off and make a puree in a liquidizer.
Heat oil in a frying pan and fry asafoetida and ajwain.
Add garlic and fry again for few seconds.
Add tomato puree, sugar, chilli powder and salt.Cook for about 20 minutes at low flame.
Cool the chutney.Tomato Chutney is ready to serve.