Soak tamarind in half a cup of warm water and extract the juice
Soak the red chilly in water for ten minutes and drain off the water
Heat 1 tbsp of oil in a pan and add the fenugreek seeds, cumin seeds, garlic along with red chilli. Fry this until the raw smell of garlic goes
Take it off the flame and let it cool. Pulse this into a paste
Transfer this back to the pan and add the tamarind extract along with grated jaggery and adjust the salt. Let the water run a little dry to get the desired chutney consistency
Heat oil in a pan, add mustard seeds and let it splutter. Temper the chutney with mustard seeds.
By Ria Samuel