This is a mouthwatering, hot and tangy dip or chutney that I made to go with the spring onion pancakes. This dip does not have any oil or fat in it and can be had without feeling guilty. I was inspired to make this dip by the recipe featured on maangchi.com and basically tried to keep true to the tastes and adapted it to the ingredients I had in my kitchen. And was also influenced a little by the chadacha chammanthi (crushed chutney) that is made in Kerala sometimes.
Onion - 1/2
Red chilli - 1
Green chilli - 1
Tamarind ball - 1.5 tsp
Sugar - 1 tsp
Salt as per taste
Put all this together in a blending jar with a about 1/4 cup water. Pulse it a few times so that all the ingredients are crushed and bit sized pieces are seen. Taste it, it should have a salty, heat from the chillies, pungency of the onion, sour from the tamarind and a light sweet from the sugar. Pour it out onto a bowl and it is ready to serve.
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