Onion Tamarind Chutney

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.

Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.

Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.

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.