Small sambar onions – 10
Tamarind – gooseberry size
Red Chillies - 5 OR Red chilli powder – 1 teaspoon
Salt – 1 taspoon
For seasoning:
Gingelly Oil – 2 teaspoon
Mustard – Half teaspoon
Few curry leaves
Method:
Grind all the ingredients to a fine paste. In a kadai pour one tablespoon gingelly oil and when it is hot add half teaspoon mustard. When it pops up add few curry leaves and pour over the chutney. Mix well.
If you do not have sambar onions, you can use one big onion cut into pieces.
Can i use normal onions for the same? Does that matters with the taste much?
Hi Merrymaid,
You can use normal onions. But the sambar onion have unique taste. If you are using the big onion, choose the red variety and use only small quantity. If you use more onion and less red chillies, the chutney tastes bitter.