ONION CHUTNEY

Ingredients
1 big onion chopped into big pieces
1 tablespoon Oil
2-3 Whole Green chillies
1/2 teaspoon Turmeric
Salt, tamarind and jaggery to taste

For seasoning:
2 tablespoons Oil
4 teaspoons Chana daal
4 teaspoons Urad daal
2 teaspoons Mustard seeds
4-5 Whole Red chillies
1/4 teaspoon Asafoetida



Method

In a saucepan, saute the onion pieces with oil, until they turn golden brown and set it aside to cool.

Heat the 2 tablespoons of oil in a saucepan. When the oil is heated, add the chana daal, urad daal, mustard seeds, red chillies and asafoetida. Roast it until the daal turns golden brown. Let this cool.

In a dry grinder, first grind the seasoning without adding any water. Once it is done, add green chillies, tamrind, jaggery, turmeric, salt and grind again. In the end add the sauted onions and if you want the chutney to be a little liquidy, add some water (very little, because we are using the dry grinder) and grind it until it becomes a paste.

Mix everything nicely after removing from the grinder and the onion chutney is ready.