Onion – 1 (chopped)
Tomato – 2 (chopped)
Curry leaves – a sprig
Garlic flakes – 5 to 6
Dry Red chilli – 3 to 4
Tamarind paste – 1/4 tsp Or tamarind – 1/2 inch piece
Salt – as needed
Oil – 1 TBsp

For Tempering

Mustards – 1/4 tsp
Curry leaves – 1 few
Asafoetida – a pinch (optional)
Oil – 1 TBsp


  1. Heat 1 TBsp oil in a pan.Throw in the red chilli and the chopped onions. Saute till it turns translucent.
  2. Add the chopped tomatoes and saute till the tomatoes become mushy.
  3. At this point add the curry leaves and saute for 1 min and Switch off the flame.
  4. Now add the garlic flakes ,tamarind paste and salt. Grind this into a somewhat coarse mixture (Not very smooth).
  5. Heat the remaining 1 Tbsp of oil ,add the mustards.As soon as it crackles , add asafoetida and throw in the curry leaves .
  6. Temper the ground chutney with this mixture.


You can also substitute the curry leaves with coriander leaves or you can add both.

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