Onion Chutney (Vengaaya Chutney)

Many of you would have already know this recipe which is a super combination for idly, dosas, paniyaaram. Since we are using tamarind and sesame oil you can carry this Chutney for travel as it will be good enough for 2-3 days without refrigerator. I have already posted few Chutney recipes... Check out my that too....
TOMATO GINGER CHUTNEY
ONE MINUTE CHUTNEY
BEETROOT CHUTNEY.....

Cooking time: 10 mins

Serving: 2-3

Ingredients:

Sesame oil - 2 tspn + 1/2 tbsn
Onion -  1 (big, chopped)
Tamarind - a small gooseberry size
Red chilli - 5
Mustard seeds - 1/4 tspn
Uraddal - 1/2 tbsn
Curry leaves - few
Asafoetida - 1/8 tspn
Salt to taste

Method:

1. Grab all the ingredients.

2. Heat a kadaai. Add 2 tspns of oil. Add uraddal. Once it becomes golden brown, Add onions and saute for 2 mins.

3. Then add red chillies, tamarind. Saute well until the onion turns medium brown.

4. Add salt and grind it into a fine paste.

5. Season it with 1/2 tbsn of oil, mustard seeds, curry leaves and asafoetida.

6. Spicy onion Chutney is ready to serve.

Notes:

Adding shallots instead of onions is also recommended for this recipe.
Sesame oil is a must for this chutney.
You can add 3-4 red chillies if you like to have medium spicy chutney.