In a pan add 3 tsp oil and add the red chilis and tamarind.
I added 7 normal red chilis for spiciness and 3 Kashmiri chili | byadigae chili for color.
If you don’t have Kashmiri chili add 8 red chilis.
As small onion will give a slightly sweet taste, this spice level for perfect for the chutney.
Also tamarind balances the spiciness too.
Saute for 2 minutes and keep it aside.
In the same pan add the peeled small onions and the garlic.
Saute till the color of the onion and garlic changes to light brown.
Add little salt while cooking the onion and garlic.
Take out from the pan.
Add little curry leaves.
Grind into a fine paste.
Add water to adjust the consistency.
Temper mustard seeds and urad dal in 1 tbsp sesame oil.
Serve with Idli or dosa.
This chutney tastes well with Pongal and chapati too.