1. Big onions (sawaala) - 5 nos medium size
2. Asafoetida - 1/4 tea spoon
3. Red chilly powder - 1 tea spoon
4. Salt - 1 tea spoon
5. Tamarind -1/2 tea spoon
6. Coconut oil 1 1/2 table spoon
7. Mustard seeds - 1/2 tea spoon
METHOD OF PREPARATION
Dice the onions. Heat 1/2 table spoon oil in a pan and add the onion. Add asafoetida, red chilly powder and salt and saute till the onion is transluscent. (this step can be replaced by cooking the onions with a little oil and 2-3 whole red chillies in a microwave oven for 3 minutes) Add the tamarind and mix. Allow to cool and grind well without adding any water.
Heat 1 table spoon oil in a pan. Splutter the mustard seeds. Add the onion paste and continue stirring till an almost dry chutney is obtained.
This chutney goes well with dosa, idli, oothappam etc. This can be stored for a few days in the fridge.
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