2 Bombay onions, cut into cubes
1 medium-size tomato, quarter
8 to 10 red dried chillies, cut into smaller parts
1/2 tsp mustard seeds
2 sprigs curry leaves
1/4 tsp tamarind juice (optional)
salt to taste
In a wok, heat 2 tbsp oil, add in mustard seeds, then dried chillies and stir-fry for a few seconds. Throw in onions, curry leaves and tomato. Stir fry on low flame until onions turn soft and tomato turns mushy. Cool the ingredients before grinding in a mixer with some water, add salt to taste and tamarind juice. Grind the paste to a fine paste. Adjust the consistency of the chutney by adding some hot water. Serve with dosa or idli.