Raw Onion Chutney

1. In a small sauce pan over medium-high heat, add 2 teaspoons of oil.
2. Add the Bengal gram and split black gram and sauté until they turn golden.
3. Add the red chilies and keep sautéing until they become aromatic. Make sure not to burn them.
4. Add the chopped onions and the garlic cloves and keep sautéing.
5. Reduce the heat to low-medium and let the onions become tender.
6. Remove from the flame when the onions become golden brown.
7. In a chutney grinder, add the onion mixture along with the tamarind, salt and water. Grind until it forms a smooth paste. 

Tadka (tempering)

1. In a small sauce pan, heat 2 tsp of oil.Add mustard seeds and let them crackle.
2. Add the asatoefida and curry leaves. Sauté until they become crisp.
3. Add the onion chutney to this mixture along with ¼ cup water.Keep stirring for a minute or so and remove from flame.
4. Serve this spicy and tangy chutney with, dosa, dhokla, idli, parathas or rice.
5. Keep refrigerated when not being consumed.

Trivia

1. There are dozens of different types of chutneys. Know a vegetable? There is probably a chutney already!
2. Chutney isn’t exactly a sauce as sauces tend to be only runny. Chutneys usually have solid chunks or pieces of the main ingredients. The closest thing to a chutney is called a relish.