Heat 10 grams of gingelly oil in a small pan over medium heat. Add the dry red chilies and sauté for 1-2 minutes until they turn slightly darker and aromatic. Remove the dry red chilies and set aside.
2
In the same pan, add the peeled Garlic cloves and sauté for 5-7 minutes until they are soft and lightly golden. Remove the Garlic cloves and set aside.
3
Combine the sautéed dry red chilies, sautéed Garlic cloves, tamarind pulp, jaggery, and salt in a grinding jar. Add a small amount of water (about 15-20 grams) and grind to a smooth, thick chutney paste.
