• Chopped onion- 2
• Chopped garlic- 4
• Dried red chillies- 2-3 ( You can use 1 teaspoon Kashmiri chilli powder instead)
• Salt to taste
• Tamarind pulp- 1/2 teaspoon
• Oil- 1 tablespoon
• For Tempering
• Oil- 1 teaspoon
• Mustard seeds- 1/2 teaspoon
• Curry leaves – a few
• Dried red chillies broken- 1

Heat oil in a pan and saute the onions, garlic and red chillies till they turn light brown in colour.

If using red chilli powder you can add it now and stir for a few seconds.

Switch off heat and let cool. Once cool, transfer the onion mixture to a grinder along with salt and tamarind paste. Grind to a fine paste.

Transfer to a serving dish.
For tempering, heat oil in a pan and add the mustard seeds.

When they start to splutter, add the curry leaves and chillies. Stir for a few seconds and switch off heat. Pour this over the chutney and serve with Idli, Dosa, Paniyaarams etc.

by Pak101.com (few years ago!) / 1421 views