Small Onion Chutney

Ingredients:
Shallots - 10 to 12 nos
Tamarind Paste - 1 tbsp
Red chillies - 15 nos
Garlic - 8 pods
Salt to taste
Gingely Oil - 1/4 cup
Turmeric powder - 1 pinch
Mustard seeds - 1/2 tsp
Broken Urad Dal - 1 tbsp
Asafodeita - 1/2 tsp

Method:
Heat 1 tbsp of oil and fry the shallots, garlic and red chillies. Allow it to cool and grind it to a fine paste along with tamarind paste and turmeric powder.

Heat the remaining oil in the pan and add mustard seeds. When it splutters add the broken urad dal and asafodeita. Add the ground paste to the pan. Reduce the flame and allow the paste to become thick. Remove from flame when the oil starts floating on top.

Can be stored in airtight container for about 2 weeks.