Ingredients:

• Onions – 4 (medium size)
• Red Chillies – 8
• Tamarind – 1 tsp
• Jaggery – 1 tbsp
• salt to taste
• For seasoning:
• Mustard Seeds
• safoetida
• Oil

Method:

1. Grind onions, chillies, tamarind, jaggery and salt into a smooth paste.
2. Heat 1 tbsp oil in a pan, add mustard and asafoetida.
3. Add 3/4 cup of oil.
4. Add ground mixture and heat on low fire.
5. Stir occasionally.
6. Boil until you can see the oil along the sides.
7. Let it cool. You can store the chutney in a dry airtight container and use it for up to 15 days.

Recipe courtesy of Nagalakshmi