Vengaya chutney (raw onion chutney)

Method

1. 1

   Step 1

   Peel the shallots (opens in a new tab) (soaking them in warm water for 10 minutes loosens the skins) and halve any large ones. Remove seeds and fibres from the tamarind (opens in a new tab).

   • 10 min
   • Chopping board (opens in a new tab)
   • Paring knife (opens in a new tab)
2. 2

   Step 2

   Grind the dried chillies, salt and tamarind (opens in a new tab) to a coarse powder in the small jar of the blender (opens in a new tab), 10–15 seconds.

   • 1 min
   • Blender (opens in a new tab)

   

3. 3

   Step 3

   Add the shallots (opens in a new tab) and pulse in short bursts until they break down to a coarse, slightly juicy paste, about 20–30 seconds. Add the water only if the blades spin without catching. Do not grind it smooth: a little texture is traditional, and over-grinding makes raw onion bitter.

   • 2 min
   • Blender (opens in a new tab)
4. 4

   Step 4

   For the tempering, heat the gingelly oil (opens in a new tab) in a small pan or tadka ladle over medium heat until it shimmers. Add the mustard seeds (opens in a new tab); when they crackle and pop (20–30 seconds), add the urad (opens in a new tab) dal and stir until the dal turns light golden (about 30 seconds). Take the pan off the heat, add the curry leaves (opens in a new tab) (they spit) and the asafoetida (opens in a new tab), swirl for 2–3 seconds and pour everything over the chutney. The generous oil softens the raw onion bite, so do not skimp.

   • 3 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Hot oil spits when mustard seeds pop and curry leaves go in; keep your face back and have a lid nearby.

5. 5

   Step 5

   Mix well and let it sit for 5 minutes before serving so the hot oil mellows the onion.

   • 1 min