Pearl Onion Chutney

2 cups or 1 bag pearl onions ( I used frozen, thawed at room temperature )
1 tbsp split black gram dal/urad dal
1/2 tsp asafoetida powder
6 dried red chillies
3/4 tsp salt
1/2 tbsp or marble sized ball of fresh tamarind (substitute : 1/2 tbsp tamarind paste)
2 tbsp + 2 tsp canola oil

Heat 2 tsp oil over medium-high heat and add the pearl onions. Cook on high heat until the onions soften and start browning. Cook until all the onions evenly brown and caramelize, around 5 minutes stirring every minute. Set aside to cool.

Heat 2 tbsp oil over medium heat and add the urad dal and asafoetida. Fry for a few seconds or until the dal starts to turn golden brown. Add the dried red chillies, tamarind and remove from heat.

Add the onions and the fried spices to a blender, add salt and blend until smooth. If it’s so thick that you are unable to blend, loosen it up a bit with 1-2 tbsp water.

This chutney is very versatile best served with south indian breakfast dishes like vadai, upma or pongal. I also love using this as a dip for bagel crisps, pita chips or any crunchy snack.