Onion Chutney

                                     

Chutneys are a must have item in the Indian cuisine, especially in the South. There are countless chutneys and variations on the same chutneys too. They are made with every possible ingredient one can imagine. From lentils to nuts to vegetables. Some chutneys are even made with vegetable peels. They all have unique tastes yet delicious. 
        There are chutneys meant as dips as well as ones to mix in plain hot rice. The ones meant to go with rice are a solid mass of goodness called Thuvaiyal in the Tamil language.The ones that are used as dips are more liquid. A dollop of chutney on steaming rice with a bit of clarified butter, ghee as its called in India, is a great way to enjoy chutneys.
        Onion chutney is the kind used as a dip. It goes good with Idlys (steamed rice cakes), Dosas(Indian rice crepes) and Appams(Hoppers). Even onion haters would love this chutney. Frying the onions in oil removes the oniony smell that some people dislike.

The quantity of red chili and tamarind can be altered to personal taste.

Fry the onions first for a minute.

Add the rest of the ingredients and fry.

Grind the fried mixture to a paste.

Pop mustard seeds along with urad dal.

Add chutney to seasoning.

Ingredients:

Chopped onions 1/2 cup
Dried red chili 1
Garlic clove 1
Tamarind 1 teaspoon
Salt to taste
Oil 2 tablespoon
Mustard seeds 1/4 teaspoon
Urad dal 1/4 teaspoon

       Heat a tablespoon of oil in a pan. Add the onions and fry for a minute on medium heat. Then add the garlic and chili. Fry for 30 seconds. Add the tamarind and fry for another 30 seconds. Cool the mixture and grind it in a blender with just enough water to make a fine paste. 
       Heat the other 1 tablespoon of oil in a pan. Add the mustard seeds. Wait until they pop. Now add the urad dal and fry until it turns brown. Add the blended chutney and heat for one minute. 
      Serve with any breakfast dish.

For a video of this recipe go to:

https://www.youtube.com/watch?v=bT_hZKp6Gj8