INGREDIENTS :

 Half Coconut, Grated
6 - 7 Green Chilies
5 - 6 Red Chilies
8 Cloves Garlic
1 tsp Tamarind Pulp
Salt to taste

For the Seasoning :

2 tbsp Oil
1 tsp Mustard Seeds

METHOD :

Heat a spoonful of Oil and roast the Chilies till they are crisp. Remove them. Crush the Garlic pods and fry them till brown in the same Oil. Drain and keep aside. Grind the Coconut along with the Chilies and Tamarind to a smooth paste using as little water as possible. Add Salt and the roasted Garlic and grind to a paste. Transfer the paste into a bowl.

Now heat Oil add Mustard Seeds. When the Mustard starts to splutter remove from heat and pour the seasoning over the Chutney. Mix well and serve with Chapathi, Puri or Dosa.