firstly, soak 10 dried red chilli in hot water for 10 minutes. keep aside.

in a large pan heat 2 tbsp oil. add ½ tbsp urad dal, ½ tbsp chana dal, 1 tsp cumin and ¼ tsp methi.

saute until the dal turns aromatic.

now add 10 cloves of garlic and saute slightly.

further, add 4 sliced onions and saute until the onion shrinks slightly.

also, add ½ tsp salt and continue to cook until the onion changes colour slightly.

now add soaked red chilli, and small ball-sized tamarind and saute for 2 minutes.

cool completely, and grind to a smooth paste without adding water. keep aside.

in a large pan heat ¼ cup oil. add 1 tsp mustard, ½ tsp urad dal, pinch hing and few curry leaves. splutter the tempering.

further, pour in prepared onion chutney and cook for 2 minutes.

add in 1 tsp jaggery and ½ tsp salt.

cook until the oil separates from the pan.

finally, enjoy onion chutney with idli, dosa, rice or roti.