Ingredients

• 2 teaspoons oil , divided
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 5 small fresh red chile peppers
• 2 medium onion , chopped
• 8 cloves garlic , minced
• 2 medium tomatoes , chopped
• 1 tablespoon tamarind paste
• 1 pinch ground turmeric
• 1 tablespoon water , or more as needed
• 0.5 teaspoons mustard seed
• salt to taste
• 6 currys leaves

Instructions

1. 1 Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
2. 2 Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
3. 3 Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
4. 4 Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.

Nutrition per serving