This chutney pairs well with dosa / idli/ uttapam.
You can make it fiery by adding more red chili, I have made it very mild as I cannot tolerate heat.
Onion 2 large ( 200 gms)
Garlic 4 fat cloves
Ginger 2 tsp
Red chili 1 (can add more for fiery chutney)
Oil 2 tbsp
Salt to taste
Vinegar 1 tsp (optional)
Oil 2 tsp
Mustard seeds 1/2 tsp
Curry leaves 5
Slice the onions.
Heat oil in a pan.
Saute onions, garlic ginger and red chili till oinions turn brown.
Let the mixture cool completely.
Grind to a coarse paste without adding water.
In a fresh pan, heat oil for tempering.
Add mustard seeds and curry leaves.
Once mustard seeds crackle add the onion paste.
Saute for a couple of minutes so that the tempering mixes well with paste.
Add vinegar, if using.
Taste and adjust salt.
Serve with idli/ dosa.