KARA CHUTNEY || SHALLOT CHUTNEY

Ingredients
Shallots - 20 peeled
Dried red chilies - 15
Curry leaves - 4 sprigs
Tamarind - 2 small pieces
Salt to taste ~1/4 tsp
Garlic - 3 pods
Water - 2-3 tbsp for grinding

Method
First grind red chilies, curry leaves, tamarind, salt together in a mixer can. Then add shallots, garlic and grind twice or thrice by adding water. Can be served as-is without sauteing and remaining can be refrigerated for weeks.

To Saute: (Optional)
Oil - 1 tsp, mustard seeds, urad dhal, curry leaves a sprig, water - 1/2 cup
Heat oil in a pan, crackle mustard seeds. Add urad dhal, curry leaves. Immediately add the grinded mixture into it, pour in water and let it boil once to serve.