Heat oil in a pan and add pepper. When it starts to crackle, add the shoots and leaves of narale. Fry until they turn soft and light brown. Add garlic, onion and red chillies (do not use the entire portion of onion). Fry till golden yellow. Take out the mixture and grind it into a paste. Again heat oil in a pan. Add mustard seeds, curry leaves and the remaining onion and saute. Pour the paste and stir well. Add salt and tamarind. Boil for one minute. The chutney is ready to be served with rice, ragi balls or chapatti
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