Ingredients
1. Diced onion (4med.)
2. chopped green chilli (2)
3. asafoetida (a pinch)
4. red chilli powder (2tsp)
5. roasted and crushed cumin seeds (2tsp)
6. fennel seeds powder (1tsp)
7. black salt (1/2tsp)
8. oil (1tbsp)
9. jaggery or grated gur (3tbsp)
10. tamarind pulp (1c)
11. salt (to taste)

Method of preparation:-
1. Cook the tamarind pulp and the grated jaggery in a pan. Take another pan, heat oil in it. Add onions, saute them by pressing them lightly with the spoon so that the layers get separated.

2. Add fennel powder, black salt, salt, crushed roasted cumin seeds and red chili powder to the tamarind pulp and then mix it. Add green chillies and asafoetida to the onions and keep it to saute until the onion reddens slightly at the edges.

3. Cook the tamarind mixture until it gets thickens. Now add the sauteed onions and mix. Take of the chutney from the heat and keep it aside to cool. Now it is ready to serve but it does not have a long self life.