Mahua Chutney

DIRECTION :

1. Heat 3 tbsp mustard oil until smoking. Splutter ½ tsp, jeera seeds, and add the onions. Fry until brown, add the garlic and green chili and cook for another 1-2 minutes. Add the tamarind and mahua flowers.
2. Reduce the heat to low and fry while stirring continuously for 2 more minutes. Add the salt, pepper, coconut, and asafetida. Continue cooking until the mahua has bloated and is slightly caramelized, but hasn’t browned.
3. Remove the mixture from the flame, and cool completely. Grind the chutney with a little water in a small mixie jar until you get a thick, textured paste. Transfer to a bowl.
4. To make the tadka, heat 1 tbsp mustard oil until smoking. Splutter the mustard seeds, remaining jeera seeds, and urad dhal in succession. Add the curry leaves followed by the dry red chili. Stir, and remove from heat. When the tadka has blistered, pour half of it over the chutney and mix it in. Garnish the chutney with the remaining tadka.