Peyaj chutney recipe

Peel and wash the onions thoroughly with water.

Chop the onions into dices. Chop the garlic roughly.

Heat oil in a pan. Add chana dal and urad dal. Saute till the dals turn golden. Do not burn them. Then add dry red chilies. Saute for some seconds till you see the chilies change color and become aromatic. Then add chopped onions and garlic cloves. Mix the onions and begin to saute on a low to medium flame. Keep on stirring onions while sauteing them. Saute till the onions turn a light brown. Then switch off the flame and let the onions become warm or cool down.

Then take the entire onion mixture into a chutney grinder. Add tamarind and salt as per taste. Add water and grind to a smooth paste. Keep aside.

Heat oil in a pan. Add mustard seeds and let them crackle, then add curry leaves. Saute till the curry leaves become crisp. Keep the flame low or sim and now add the ground chutney. Mix the chutney with the tempering ingredients and then switch off the flame.

Transfer it to a serving bowl. Serve onion chutney with dosa, idli, or uttapam. You can also refrigerate this chutney for 3 to 4 days.