Onion Tamarind Chutney

Ingredients 

• 4 medium onions, diced
• 1 cup tamarind pulp
• 3 tablespoons jaggery (gur), grated
• 1 tablespoon oil
• Salt to taste
• 1/2 teaspoon black salt (kala namak)
• 1 teaspoon fennel seed (saunf) powder
• 2 teaspoons cumin seeds, roasted and crushed
• 2 teaspoons red chilli powder (deghi mirch)
• A pinch asafoetida
• 2 green chillies, chopped

Method

1. Take tamarind pulp and grated jaggery in a pan and cook.
2. Heat oil in another pan. Add onions and sauté, pressing lightly with the stirring spoon so that the layers separate. Add salt, black salt, fennel powder, crushed roasted cumin seeds and red chilli powder to the tamarind pulp and mix.
3. Add asafoetida and green chillies to the onions and continue to sauté till the onions redden slightly at the edges.
4. Cook the tamarind mixture till it thickens. Add the sautéed onions and mix.
5. Remove chutney from heat and set aside to cool. It’s ready to be served. This does not have a long shelf life. 

Nutrition Info