Onion Ginger Chutney

Like most chutneys, this one can accompany a variety of dishes, and can be used as a sandwich spread. If you are not a fan of garlic, feel free to omit it from the recipe; or if you prefer a stronger garlic flavor, add more of it (I use it sparingly, so that the garlic does not overwhelm the chutney).

1 large red onion, peeled and cut

2 -3 garlic pods, peeled

2 x 2" knob of ginger, peeled and cut

2 -3 dried red chillies
5 tblsp sesame oil (can substitute other cooking oils)
1/2 tsp fenugreek (methi) seeds
1/2 tsp mustard seeds
1 tsp salt
1/2 tsp turmeric powder
1/4 tsp hing (asafetida powder)
2 tsp tamarind paste

Heat 2 tblsp oil in a skillet. Add the methi seeds, red chilli and garlic; when garlic turns light brown, add the onion and ginger, along with salt, hing and turmeric. Stir fry for a few minutes on low to medium heat. Add the tamarind paste, stir well, and turn off the stove.

When cool, grind the stir fried ingredients in a blender, adding water as needed, to a smooth paste.

Heat the remaining oil in a saucepan. Add mustard seeds; when they pop, add the ground paste carefully and stir (watch out for splatters). Simmer on low heat until the mixture thickens, and the oil seeps through to the top.

Transfer to a clean dry glass jar when cool; refigerate, and use a dry spoon when dispensing. This chutney will keep well in the fridge for quite a few weeks - you can make a bigger batch by doubling the recipe.

Tip: When peeling a large quantity of ginger for pickling etc., use a spoon instead of the peeler. Hold the handle of the spoon with the depression facing the ginger as you scrape the skin. It gets into all the nooks and crannies better!