Onion Chutney

2 large onions, roughly chopped
3 dried red chillies
20 grams (3/4 ounce) tamarind pulp
20 grams (3/4 ounce) jaggery
1 teaspoon salt
300 ml (1 cup) water
2 tablespoons vegetable oil
Pinch of asafoetida
1/2 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
10 curry leaves

In a food processor, blend the onions, chillies, tamarind, jaggery, and salt with 1/3 cup of the measured water to produce a smooth paste.

In a saucepan, heat the oil over low heat and add the asafoetida.  Once it is fragrant, add the mustard seeds, turmeric, and curry leaves, and cook for 1 minute.  Stir in the onion paste and cook over low heat for 10 minutes.  Add 1/3 cup more of the measured water, stir well, and continue cooking for another 10 minutes.  Once again, add the remaining measured water, mix well, and cook for a final 10 minutes so that the onions are well-cooked.  Leave to cool.  This chutney will keep, refrigerated, in an airtight container for up to 6 days.

Makes 1 medium bowlful.

From The Cardamom Trail by Chetna Makan