Onion Chutney

Method

1. 1

   Prepare shallots: Peel 1 cup small shallots (or use 2 large onions cut into chunks). Shallots give better flavour than regular onions.

2. 2

   Roast chillies and garlic: Heat 1 tsp oil. Fry 4-5 dried red chillies and 5 garlic cloves on medium heat 2-3 minutes until slightly darkened. Remove.

3. 3

   Fry shallots: In the same pan add 1 tsp more oil. Add peeled shallots and fry on medium heat 8-10 minutes until deep golden brown.

4. 4

   Add tamarind: Add a tiny pea-sized piece of tamarind to the pan. Fry 1 minute. Remove from heat and cool completely.

5. 5

   Blend: Transfer fried shallots, fried chillies, garlic and tamarind to a blender. Add salt and blend to a smooth thick paste with minimal water.

6. 6

   Taste: Onion chutney should be tangy, sweet from the caramelised onions and spicy.

7. 7

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

8. 8

   Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida.

9. 9

   Pour tempering: Pour tempering over the blended chutney. Stir well.

10. 10

    Serve: Onion chutney should be deep red-brown and thick. Serve with idli, dosa or uttapam.