Ullagaddi Khara Chutney (Onion-garlic chutney)

This recipe is one that my mother's friend shared with her. It is apparently a Lingayat specialty. I was asked to halve quantities, but since it involved garlic, I didn't and I happily polished it all off.

Medium sized Onions   -   4

Medium Sized garlic   -       2 {Whole]

Red chillies   -   8-10

Tamarind juice -   To taste

Jaggery   -   To taste

Salt   -   To taste

Curry leaves   - 8-10

Mustard seeds -   for seasoning

Methi seeds – optional

Method

Make a seasoning of mustard  seeds.  

When mustard seeds splutter add roughly cut onion. and garlic.  

 Toss for a while then add  red chillies, curry leaves, methi seeds [optional].  

Saute till onion  turns transparent.   Take off the fire.

When cold add, tamarind paste, jaggery and salt  Grind.  

Store in a container. ready for serving.

A spicy chutney.and used sparingly as an accompanyment  with other vegetable dishes.  

It can be eaten with any roti [jawar, bajra or rice] and bread.   Has a shelf life of 3-4 weeks