Onion Garlic Chutney

Ingredients

• 1 cup shallots
• 8-10 garlic cloves
• 1½ tablespoons oil
• 1 teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds (methi dana)
• 3 pandi dried red chillies
• 1 green chilli
• A pinch of asafoetida
• Salt to taste
• ½ cup scraped fresh coconut
• 8-10 sprigs of fresh coriander leaves
• 20-25 fresh mint leaves
• 1 tablespoon ghee
• ½ teaspoon mustard seeds
• ½ teaspoon white sesame seeds
• 8-10 curry leaves
• Fried curry leaves for garnish
• Dosas for serving

Method

1. Heat oil in a shallow non-stick pan, add cumin seeds and once they start to change colour, add fenugreek seeds, pandi chillies, green chilli, asafoetida, garlic and shallots and mix well. Sauté for 1 minute
2. Add salt and sauté till the shallots turn golden brown in colour. Take the pan off the heat and allow to cool.
3. Put coconut in a blender jar, add coriander leaves, mint leaves, onion mixture, ¼ cup water and salt and grind to a fine paste. Transfer into a serving bowl.
4. For tempering, heat ghee in a small non-stick pan, add mustard seeds and once they start to splutter, add white sesame seeds and curry leaves and mix well.
5. Add this tempering to the ground mixture and mix well.
6. Garnish with fried curry leaves and serve with dosa.