Sweet and sour chutney recipe

INGREDIENTS:

1. Tamarind - big gooseberry size
2. Dry chili - 10 or as needed
3. Curry leaf - 1/4 cup
4. Coriander seed - 2 tablespoon (tbsp.)
5. Palm Jaggery (Karupatti) - Small piece
6. Sesame oil - 2 teaspoon (tsp.)
7. Salt - a needed.
8. ----------------------------
9. -- For Tempering ---
10. -----------------------------
11. Mustard seed - 1/4 teaspoon (tsp.)
12. Split black gram - 1/4 teaspoon (tsp.)
13. Curry leaf - little

PREPARATION:

1. Heat 1 teaspoon (tsp.) oil, add curry leaf, coriander seeds, dry chili and roast until the raw smell is gone. Cool this to room temperature. To this add tamarind, palm jaggery (karupatti), salt and grind to thick fine paste by adding little water as possible.
2. In a pan heat oil, add ingredents from section "-- For Temperoing ---" and sauté until the mustard seed stop splattering.
3. Now add the ground chutney and cook until oil separates and serve.

NOTES:

1. Goes well with curd rice.