Soak tamarind in 2 tbsp of water.

Cut onions lengthwise into thin pieces.

Heat oil in a pan and saute the onions till brown.

Crush the dry chilles in mixer for a minute without adding water.

Add it to the onion in the pan and saute.

Once done, take the tamarind pulp and add it to the pan and mix well.

Add salt and remove pan from flame.

:- This chutney is best with boiled yams(chena, chembu, kaachil etc). Also goes well with tapioca/yacca root or even idlis.