Oil – 2tsp
Red Onion – 4 diced
Red Byadige Chillies – 2 (the more wrinkly one also called Kashmiri Red Chilli, which is less spicy but gives a good colour)
Tamrind Concentrate – 1 tsp
Fried Gram – 2 tbsp (hurigadale)
Jaggery/Gud – 1 small piece
Salt to taste
Oil – 2tsp
Mustard seeds – 1/4 tsp, Chana dhall -1/2 tsp, Urad dhall -1/2 tsp, hing – 1 pinch, curry leaves – 3-4
In a pan, heat 2 tsp oil, add the diced onion and saute on med-high flame for 1 minute covered, add the fried gram saute for another 1 minute. The onions should have just turned slightly brown at the edges but not fully cooked. Now add tamrind paste, jaggery, saute briefly and switch off. Allow this mixture to cool. Then transfer this to a mixer/grinder and grind with salt to taste.
Transfer the ground chutney to a bowl. Prepare the tempering by heating 2 tsp oil in a separate pan, once heated, add mustard seeds, the dhalls, hing, curry leaves saute briefly. Switch off once dhalls turn slightly brown. The residual heat will be sufficient to fry it further. Now add this to the chutney.
Serve with dosa/idli/roti/chapati or even hot rice!