This awesome chutney goes well with all tiffins and snacks.
Baby onions peeled 1 cup
Tomato ( roughly cut) 2 nos. ( big).
Red chilli 2 nos.
Curry leaves 1 twig
Mustardseeds 1/2 teaspoon
Sesame/Til oil 2 tablespoons
Grind all ingredients for the chutney in to a smooth paste, with out water. Heat the oil in a Kadai, add mustard seeds. When it splutters, add curry leaves and the ground chutney. Fry for 3 minutes in medium flame stirring continously.
Tip: You can add ginger and garlic to this recipe if you like the taste.