Mulagu Pottichathu / Red chilli Chutney

Ingredients needed for Mulagu Pottichathu / Red chilli Chutney
1 cup of peeled and sliced small onions
10-12 dry red chillies
1 pinch of asafoetida powder
1 tsp tamarind paste / pulp
Salt to taste
2 tsp of oil
2 garlic flakes

How to prepare Red Chilli Chutney?
Heat the oil and add the chillies. Keeping flame very low, fry for a min until they start to shine and give you a nice aroma.
Remove the chillies and add the sliced onions to the same pan. Fry till they are golden.
Add the hing, garlic, and salt. Mix well and then switch off the flame.
Add the tamarind piece at the end.
Cool completely and grind with the chillies to a smooth paste.
Serve with some coconut oil or gingelly oil poured over the chutney. This is optional but helps to cut down the heat and add some extra flavour.

Notes:
You can use onions instead of shallots but the flavour will be compromised quite a bit
The garlic is optional but recommended
You can store this red chilli chutney in the fridge for up to 2 days