Onion Chutney

Ingredients:
2 large Red Onion
8-10 Whole Red chilli
Marble sized Tamerind pulp
Pinch of Asafoetida
1/2 Turmeric powder
1 tsp Mustered seeds
2 tsp Oil
Salt to taste

Method;

Chop the onions and red chilies and keep them aside.
Heat oil in a pan, add mustered seeds, when they splutter add the chopped onion, asafoetida and chilli together, fry until onion turn into brown color, later add turmeric powder.
Now add tamarind (you can also use 1 1/2 tsp tamarind paste instead of pulp) and saute for a min, finish with adding salt.
Let the mixture cool down completely then blend into paste (like seen in the picture) without adding water.
You can store in the fridge up to one week.
This chutney goes very well with capati, idli, dose etc.

Note; Do not add water while grinding that can help you store longer time in the fridge.