Onion Chutney

Ingredients

• - 1 cup small pearl onions
• - 2 tbsp roasted chana dal
• - 2 green chillies
• - 1/2 inch ginger
• - Small piece tamarind
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1 dried red chilli
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare shallots: Peel 1 cup small shallots (or use 2 large onions cut into chunks). Shallots give better flavour than regular onions.
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. 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. Add tamarind: Add a tiny pea-sized piece of tamarind to the pan. Fry 1 minute. Remove from heat and cool completely.
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. Taste: Onion chutney should be tangy, sweet from the caramelised onions and spicy.
7. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
8. Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida.
9. Pour tempering: Pour tempering over the blended chutney. Stir well.
10. Serve: Onion chutney should be deep red-brown and thick. Serve with idli, dosa or uttapam.