Tamarind – a small piece (if using paste use 1 tsp.)
Ginger piece – 1 ½ inch
Dried whole red chillies – 4
Roasted chana dal – 2 tbsp
Salt – as per taste
Coconut oil – 2 tsp For tempering:
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 2 tsp
Curry leaves – 1 sprig
Dried Red chili – 2
Hing – a pinch
Instructions
In a pan, heat 2 tsp. of coconut oil, add shallots, ginger, dried red chillies and garlic cloves. Sauté them until golden brown.
Take a blender jar, add roasted onion mixture with tamarind, roasted chana dal and blend into a smooth paste. Use 2 tbsp. of water or more for required consistency.
For tempering, add coconut oil, add mustard seeds, when it crackles, add urad dal and when it turns color to golden color, add the red chillies, curry leaves and hing.
Top this on your chutney, mix well and enjoy as a dip
Recipe by Relish The Bite at https://www.relishthebite.com/garlic-coconut-red-chutney/