Bfore I get into the recipe, a mention on the name behind this chutney.Bhagyam mami was our neighbour back in India and I was just 2 years old when we moved in near her place.She loved me to bits, was always with me,would carry me wherever she went,bathe me,feed me, play with me.Basically, I was at her home most of the time, rather than being at my own home.This was for a good 6-7 years.She often made this onion chutney which we loved.Hence the name for this chutney.
Tamarind- a small piece
Small onions( pearl onions)- 10 numbers finely chopped
Chilli powder-1 table spoon
Salt- to taste
For seasoning-oil, mustard seeds and curry leaves
1.Grind big onions, tamarind,red chillies to a fine paste and keep aside.
2.Heat a vessel on the stove, pour oil.
3.Add mustard seeds, curry leaves and once they splutter, add the finely chopped pearl onions.Fry till the pearl onions turn slight brown.
4.Add the ground paste and further add chilli powder and salt.
5.Add a lavish 2 table spoon oil.Heat it till the ground mixture gives away the raw smell.This chutney is a good accompaniment with Idli/ Dosa/ Chappathis.
Ps: Adding finely chopped pearl onions, gives a crunchy taste.Adding more oil gives a pickle like consistency and can be refrigerated for a couple of days atleast.