Ingredients:

• 1/4 cup – red Onion chopped
• 1/4 cup – Coconut
• 3 – Red Chillies
• Salt
• Asafoetida, a pinch
• 2 inch piece – Tamarind
• To temper:
• 1 tsp – oil
• 1/4 tsp – Mustard Seeds
• 1/4 tsp – Urad Dal
• Curry leaves, a few sprigs

Method:

1. Grind all the above ingredients with some water to a smooth paste.
2. Temper oil with mustard, urad and curry leaves, and pour over the chutney.
3. Serve immediately.
4. Recipe courtesy: Mahimaa Ramkumar
5. http://www.indianvegetariankitchen.com/