Onion Chutney

This is one of those adapted beings. Onions were not welcome into our kitchens traditionally. But as we spent years in Kerala, onions became an accepted part of the kitchen - atleast they found their way into our sambar - no where else. Later, they also became part of the masal that goes into masal doshai (yes, thats how we pronounce it) and same masal in liquidy form works for puris as well. How could I forget the masala vada? And yes, onions are banned from all our formal poojais and functions, but wedding receptions are an onion festival.

This is the onion chutney - a great accompaniment for long trips (and like the tomato pickle, it does not get spoilt). I even use it to make the Mysore masala dosa by spreading it on the dosa - so it is really your imagination once you make it.

Ingredients:

• Cut Onion into fine pieces. Fry till brown. Keep aside.
• Saute in a little oil - udad dal, methi seeds, little jaggery, tamarind, coriander leaves, red chilli. (Try till the methi seeds burst)
• Grind the above

Thats all there is to it. The frying time of the onion is the most time consuming and that too not much.