Onion kara chutney recipe

INGREDIENTS:

1. Chopped Onion - 1 big
2. Dry chili - 12 to 15
3. Tamarind - goose berry size or tamarind paste 1/2 teaspoon (tsp.)
4. Oil - 1 teaspoon (tsp.)
5. Salt - as needed
6. ----------------------------------
7. -- For tempering ---
8. ----------------------------------
9. Sesame oil - 3 tablespoon (tbsp.)
10. Mustard seed - 1/4 teaspoon (tsp.)
11. Curry leaf - 4 count
12. Asafoetida powder - 1/4 teaspoon (tsp.)

PREPARATION:

1. Dry roast dry chili for a minute.
2. Heat oil in a pan and sauté the chopped onion until they become translucent. Cool this to room temperature.
3. Grind onion, dry chili, tamarind, salt into a thick paste by adding water if needed. Transfer to this to a bowl.
4. In a pan heat sesame oil add mustard seeds, asafoetida powder, curry leaf. Once the mustard seed stop splattering add the chutney in the bowl. Mix well and serve.

NOTES:

1. Cooking time: 15 minutes
2. If the chutney is too hot cook with more oil this will reduce the effect of spice.