Ingredients

1. Dry chillies - 8
2. Garlic – 3 to 4 cloves
3. Oil – 4 tsp
4. Tamarind (which we get in india, dry ones) – lemon size
5. Grated coconut – 1/4 cup
6. Curry leaves - 8 to 10

For seasoning or tadka

7. Oil - 1 tsp
8. Mustard seeds - 1 tsp
9. Curry leaves - 10 to 12

Method

1. First put oil in a kadai or small pan, when it gets warm add first roast chillies and garlic, curry leaves and tamarind on medium heat, till it changes its colour, take it out and keep it aside.
2. Now add grated coconut at last in a same pan, roast well, till its colour also changes lightly. But very lightly and on a lower flame, otherwise coconut will burn.
3. If using dry tamarind (which we get in india, normally used with seeds), roast it in oil for 1min not at a high flame and take it out.
4. When cools down, grind all in a mixer to a smooth paste, add salt as per requirement.
5. You can add water, 4tbsp and grind. if you need thick chutney add little water or little thin then ,add more water, as per the requirement.

Seasoning or tadka

6. Heat oil in small vessel, when gets warm add mustard seeds and curry leaves when it starts spluttering , add chutney into it and switch it of or can simmer for 5min , but need to stir in between, you can see that its colour will become more darker.
7. You can avoid the seasoning , and just like that serve it in the break fast also.
8. In this I added more water, so it is thin, you can make it thick also.
9. Serve it with idli or dosa.

Notes

1. In this chutney , you can take fresh or dry coconut.
2. If you want you can reduce the chillies also, if your chillies are very hot.
3. This is very hot chutney, but because of tamarind it is sour and spicy, which gives a good taste.
4. Sometimes I add coconut 1/2cup or more also , to reduce spiciness.
5. In this I have added dry tamarind, but if adding tamarind paste 1 1/2tsp (concentrated one) or tamarind water, then do not roast it.