This is a common side dish among all south Indians, though they may call it by different names. A treat for people who want something hot with Idly or Dosa. Though it will look similar to Thakkali thuvayal,there is much difference in taste .Some are crazy of the hot and sour taste of this thuvayal. For picnics, this is a good choice as it will stay fresh even if not refrigerated for 2 or 3 days.
Ingredients (to grind)
Small onion-30

Red chillies-5
Tomato-1
Garlic-3 to 4 pods(optional)
Tamarind-little

To season
Gingelly oil-2 to 3 spoons
Mustard seed-1 teaspoon
Urudh dhal-1 teaspoon
Coriander leaves-little

Procedure
Grind all the items included in ‘to grind’. Dont grind it to a very smooth paste. Transfer the contents to a bowl. While transferring if the chutney is very irritant to the eye then it can be understood that the onions you are using is very much raw(it will be too raw immediately after harvest)If it is like that you have to cook it in the oil in which you season the chutney till the oil separates from the chutney. The regular method is just to season with the items in’ To season’ and pour it on the top of the chutney transferred into the bowl and mix well.3 table spoons of oil is to save our stomach from the harm of the raw chilies used. Excess oil as I have said earlier will also help to preserve the chutney for a longer period.