Chutney or sauce makes for a very important part of the Indian cuisine. Each part of the country has different types of chutneys, but today we are going to learn a recipe which belongs to the southern part of the country. Here is a step by step recipe of the onion chutney that you can serve with idli, dosa, uttapam, etc.
Ingredients:
- Onion- 1 large (chopped)
- garlic cloves- 1-2 (chopped)
- Kashmiri red chilli- 2-3
- Oil- 2 tsp.
- Chana dal- 1 tsp.
- Urad dal-1/2 tsp.
- Tamarind paste- ¼ tsp.
- Salt- as per taste
- Water- ¼ cup + 1/3 cup
- For tempering:
- Oil- 2 tsp.
- Mustard seeds- ½ tsp.
- Asafoetida- 1 pinch
- Curry leaves- 7-8
Procedure:
- Â In a pan, heat 2 tsp oil. Turn the flame to low and add the chana dal and the urad dal.
- Â Fry the dals until golden. Make sure not to burn them.
- Â Add the red chillies and fry for a few seconds.
-  Now add the chopped onions and garlic. Cook on a low flame until the onions are light brown in colour and the raw  aroma of the garlic fades away.
- Â Once the onion and garlic are cooked turn off the flame and allow the mixture to cool down.
-  Transfer the mixture to a grinder and add the tamarind paste, ¼ cup water and the salt.
- Â Grind the mixture to get a smooth paste. Transfer the chutney to a bowl.
- Â Heat 2 tsp. oil in a small pan. Add the mustard seeds and allow them to crackle.
- Â Now add the asafoetida and curry leaves to the oil. Cook the mixture until the curry leaves are crisp.
- Â Pour the prepared tempering over the chutney.
- Â If you think that the chutney is too thick, add in more water.
- Â Serve the chutney with dosa, uttapam, idli, vada, etc.
