Onion Chutney

One of the good habits that I picked up from my husband’s family is to eat less of chilly powder (idli milagai podi) with idlis and dosa. Ofcourse the peril of this new found habit was to keep finding new chutney recipes so we do not get bored with coconut or tomato chutneys. I came across this onion chutney recipe in a cook book in my collection. I have not quite done it exactly as per the book but eventually my chutney turned out well.
Onions as everyone may know is an extremely important vegetable in Indian cuisine for all right reasons. It is said that onion can reduce blood sugar levels. The chromium in the onions is suppose to be an important trace element required for the body. Onions are also supposed to help reduce growth of some cancerous cells.
1 or 2 red onions grated
3-4 dry red chillies
Salt to taste
Asafoetida
One pinch turmeric powder
Less than ¼ teaspoon tamarind paste
1 teaspoon cooking oil
1 teaspoon Mustard seeds
Dry roast the chillies and keep aside. In a deep dish, add cooking oil and temper the mustard seeds. Add turmeric powder and asafoetida and grated onions. When the onions are half cooked, add tamarind paste and cook until raw smell of onion goes and it all comes together. In a mixie, grind the roasted chillies and onions coarsely and season as required. Onion chutney ready!! This tastes best with idli and dosa. I had this the next day with rice and some oil and tasted great. I am also thinking of using it as a spread in bread sandwich for a snack.