Ingredients:
2 medium onions, thinly sliced
2 tablespoons oil
2-3 dried red chili peppers
1 teaspoon urad dal
1 teaspoon chana dal
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
2 cloves garlic, minced
1-inch piece of ginger, grated
1 tablespoon tamarind paste
Salt to taste
Water as needed
Instructions:
First add oil in a pan and heat it over medium heat.
Then add the onions and sauté until they turn golden brown .
In the same pan, add the dried red chili peppers, urad dal, chana dal, mustard seeds, cumin seeds, and asafoetida. Dry roast the spices until they turn golden brown then allow it to cool.
In a Mixie, add the cooled roasted spices, sautéed onions, minced garlic, grated ginger, tamarind paste, and salt.
Blend the ingredients together, gradually adding water as needed, until you achieve a smooth and thick chutney consistency. Add water to adjust consistency
Transfer the chutney to a serving bowl.
In a small pan, heat a little oil over medium heat and add mustard seeds, once its starts spluttering Pour the tempering over the onion chutney in the serving bowl.
Mix the tempering with the chutney using a spoon.
