Prep Time: 15 min
- Onions - 3 medium sized
- Whole dry red chillies - 2
- Cumin seeds - 1/2 tsp
- Whole urad dhal - 1 tbsp
- Salt - to taste
- Tamarind extract - 1 to 2 tbsp
- Gingelly oil - 1 tsp + 1 tsp
- Water - 1/4 cup
- Gingelly oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Curry leaves - few
- Peel, wash, pat dry & dice the onions.
- Heat a tsp of oil in a wok, add whole urad dal and saute until golden brown; set aside to cool.
- In the same wok, add cumin seeds; saute until they splutter; set aside to cool.
- Next add the whole dry red chillies and saute for a min or two; set aside
- Add another tsp of oil in the wok, add the diced onions and saute for about 3 to 4 min; switch off gas; allow to cool.
- Initially grind the urad dal, cumin seeds and red chillies to a fine powder.
- Add the sauteed onions, salt, tamarind extract, water and grind to a smooth paste.
- Heat a tsp of oil in tadka ladle, add mustard seeds and let them splutter.
- Add curry leaves saute for few sec & switch off gas.
- Add the seasoning to the chutney and mix well
- Serve with tomato dosa, idly, dosa varieties, chapathis, phulkas, rotis & parathas.
- Always use the small dry grinding jar of the mixie to prepare chutneys.
- The chutney tastes great when prepared with pearl onions.