- 6shallots, finely sliced
- 1 ½tsp coconut or other vegetable oil
- 2dry red chili peppers
- 1tbsp jarred tamarind pulp
- Salt to taste
- 1tsp black mustard seeds
- 1 spring (about 12) fresh curry leaves cut into ribbons.
- 1tsp udad dal or black gram dal
1.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.
2.Add the tamarind and continue to saute for another couple of minutes.
3.Remove the onions to a blender and add ¼ 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.
4.In the same skillet used to caramelize the onions, add the remaining ½ 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.
5.Pour the mustard-udad dal mixture over the chutney and mix.