Ingredients

1 cup peeled shallots (small onions)
4 red chillies
1/4 tsp tamarind paste
1 tsp oil
Salt as required

For the seasoning

1 tsp mustard seeds
2 tsp Urad dal

Top up seasoning

1⁄2 tsp oil
1⁄2 tsp mustard seeds
A few curry leaves

Procedure

Preheat a 16cm Regular unit on medium heat till the Thermo indicator reaches the 20 degree mark. Add a tsp of oil followed by mustard seeds. When it splutters, add urad dal and red chillies. Fry till dal turns light brown. Remove from oil. (if red chillies turn dark sooner, remove the chillies from the oil first) In the same oil, add the small onions and sauté until it turns pink.

Switch off the heat, add the tamarind piece and sauté in the heat of the unit itself for 2-3 seconds. Leave it to cool. Then grind everything together to a smooth paste adding salt and a tablespoon of water. Remove from the blender, heat half a tsp of oil, add mustard seeds, curry leaves, when mustard splutters, pour the seasoning over the chutney. This chutney is a great accompaniment to idli, dosa and even appams.

Tip: You can use big onions, but this chutney tastes great with small onions (shallots). This chutney is also a healthy option in place of the traditional coconut chutney.

Servings

3 tbsp. (1 tbsp. per serving)

Nutrients

Approx. calories per serving: 40 kcal