[For preparing tamarind pulp, dip de seeded tamarind in warm water, stuff the tamarind as much as possible, to avoid watery pulp. Put it in a mixer and grind till it reduces to pulp. For storing for future use, add a pinch of salt to the pulp and store in a dry air tight container in fridge]
2 tsp cumin seeds (jeera)
1 tsp mustard seeds (rai)
3 tsp split bengal gram (chana dal)
2 tsp split black gram (udat dal)
1/2 cup ground nuts (optional)
4 garlic cloves
2 tsp chopped onion
1 inch ginger piece cut into 4-5 pieces
1 green chilly
[add more or less if you wish to]
8-10 curry leaves
2 dried red chillies
3 tsp oil
Salt to taste
Move the contents into a bowl.
Final step, tadka
Heat 2 tsp oil in a wok. When hot, add chana dal and udat dal and wait till they turn light brown. Now add mustard seeds. When they start to splitter, add jeera, curry leaves and dried red chillies (break each into 2 pieces) and turn off the flame.
Pour the tadka over the chutney. Mix well.
Voila!! Mouth watering chutney is ready!