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.

roast until the onions and garlic soften from inside indicating it is well cooked.

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.

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.

cook for a minute, without burning the spices.

pour in the prepared onion-garlic paste and start to cook until the oil separates.

further, add ½ cup water and cook adjusting the consistency as required.

cook until the oil separates from the chutney.

finally, burnt onion-garlic chutney is ready to enjoy and stays good for a week when refrigerated.