Garlic Chutney

How to Prepare

1. Peel and roughly chop 30 garlic cloves.
2. Heat 3 tablespoons of sesame oil in a pan over medium heat.
3. Add 15 dried red chilies to the pan and sauté for 1-2 minutes until they turn slightly darker.
4. Add the chopped garlic to the pan and sauté for 3-4 minutes until golden brown.
5. Add 1.5 cups of grated coconut and sauté for another 2-3 minutes until it turns light brown.
6. Turn off the heat and let the mixture cool completely.
7. Transfer the cooled mixture to a blender, add 3 teaspoons of tamarind paste
8. 5 teaspoons of salt, and 3/4 cup of water.
9. Blend into a smooth paste. Add more water if needed to adjust consistency.
10. For tempering, heat 1.5 tablespoons of sesame oil in a small pan.
11. Add 1.5 teaspoons of mustard seeds and let them splutter.
12. Add 15 curry leaves and sauté for a few seconds.
13. Pour this tempering over the chutney and mix well.
14. Serve immediately or store in an airtight container.