firstly, place a mesh (used to prepare phulka) and roast 10 small onions and 1 pod of garlic.
burn on medium flame making sure to flip over and roast all the sides.
saute for a minute or until the tomato shrinks slightly.
cool completely and peel the skin of onion and garlic. transfer to a mixi jar and keep aside.
in a pan heat 2 tsp oil. add 1 tbsp urad dal, 1 tbsp chana dal, 1 tsp coriander seeds.
DRIED RED CHILLI -4
also, add 4 dried red chilli and few curry leaves. roast until the chills puff up and dal turns golden brown.
cool completely, and transfer to the mixer jar.
additionally, add a small piece of tamarind, ½ tsp salt and ¾ cup water.
grind to smooth paste adding water if required.
now to prepare the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 1 dried red chilli, few curry leaves and pinch hing.
keeping the flame on low, add ¼ tsp turmeric and 1 tsp chilli powder.
DO NOT BURN
cook for a minute, without burning the spices.
ONION GARLIC PASTE
pour in the prepared onion-garlic paste and start to cook until the oil separates.
WATER- HALF CUP
further, add ½ cup water and cook adjusting the consistency as required.
cook until the oil separates from the chutney.
CHUTNEY IS READY
make sure to place on oil for 5-6 seconds and then flip over. this helps the top to fry a little and hold the batter.