An Onion Chutney with spicy, sweet, tangy notes, perfect to eat with a South Indian dosa or idli, or to spread on toast. A vegan, gluten-free, soy-free, nut-free recipe.
Servings: 8 servings
- 6 shallots, finely sliced
- 1 1/2 tsp coconut or other vegetable oil
- 2 dry red chili peppers
- 1 tbsp jarred tamarind pulp (if you get yours from an Indian store, the tamarind pulp is thicker and you need less of it. If you buy the tamarind pulp sold for use in southeast Asian recipes, which tends to be less concentrated, you might need two tablespoons)
- Salt to taste
- 1 tsp black mustard seeds
- 1 sprig (about 12) fresh curry leaves, cut into ribbons
- 1 tsp udad dal or black gram dal
Heat 1 tsp of oil in a skillet. Add the shallots and the red chili peppers and a pinch of salt. Saute over medium-high heat, stirring frequently, until the onions are caramelized.
Add the tamarind and continue to saute for another couple of minutes.
Remove the onions to a blender and add 1/4 cup of water and season with salt as needed. Blend into a smooth paste. If you need to add more water to blend, add no more than a teaspoon at a time. Remove the chutney to a bowl.
In the same skillet used to caramelize the onions, add the remaining 1/2 tsp of oil. Add the mustard seeds and, when they sputter, add the udal dal and curry leaves. Stir-fry for a few more seconds until the dal turns lightly golden.
Pour the mustard-udad dal mixture over the chutney and mix.