- 1 large onion, finely chopped
- 1/2 cup tamarind pulp
- 2-3 dried red chilies (adjust to your spice preference)
- 2 cloves of garlic
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (split black gram)
- 1/2 teaspoon chana dal (split chickpeas)
- A pinch of asafoetida (hing)
- Salt to taste
- Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter.
- Add the urad dal, chana dal, and a pinch of asafoetida. Sauté until the dals turn golden brown.
- Add the dried red chilies to the pan and sauté for a minute or two until they become aromatic.
- Add the finely chopped onions and garlic to the pan. Sauté until the onions turn translucent and slightly browned.
- Now, add the tamarind pulp to the pan and mix it with the sautéed ingredients. Cook for a couple of minutes.
- Remove the pan from heat and let the mixture cool down to room temperature.
- Once the mixture is cool, transfer it to a blender or food processor.
- Add salt to taste and a little water to help with blending, then blend until you get a smooth chutney consistency. Add more water if needed to achieve the desired thickness.
- Taste the chutney and adjust the salt and spiciness by adding more if required.
- Transfer the chutney to a serving bowl.
Your Onion Tamarind Chutney is ready to be served as a delicious accompaniment with dosa, idli, vada, or any other South Indian dish. Enjoy!