Spicy Onion and Tomato Chutney

1.Heat the vegetable oil in a heavy-bottomed pan over medium heat.

2.Add the mustard seeds and cumin seeds; let them splutter for about 30 seconds.

3.Add the dried red chilies and sauté for 10 seconds until fragrant.

4.Add the thinly sliced onions and cook on medium-low heat, stirring occasionally, until they turn golden brown and caramelized, about 15-20 minutes.

5.Add the ginger-garlic paste and sauté for 2 minutes until raw smell disappears.

6.Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Stir well to combine.

7.Cook the mixture on low heat, stirring occasionally, until the tomatoes break down and the chutney thickens, about 20 minutes.

8.Add the tamarind paste, jaggery (or brown sugar), and water. Stir well and cook for another 5-10 minutes until the chutney reaches a thick, jam-like consistency.

9.Taste and adjust seasoning if necessary, adding more salt, sugar, or chili powder to balance tanginess, sweetness, and heat.

10.Remove from heat and let the chutney cool to room temperature before serving.

11.Serve as a condiment with dosa, idli, rice, or grilled meats.