Cut the red chillies into pieces.

Add 3 tbsp oil to a frying pan, heat and fry the chilly pieces and coconut grated until the mixture turns brown.

After cooling, add them to a grinding jar and just grind. Add ginger piece and tamarind and grind into a paste. Keep the paste aside.

Add oil to a deep bottomed pan and heat. Splutter the mustard seeds, add garlic cloves, asafoetida, whole dry red chillies and fry. Now add the paste and salt. Fry in medium flame mixing constantly, until the paste and oil mixes well and the oil shows up. Lower the flame further, add the mustard powder(optional), coriander powder, cumin powder, turmeric powder and fenugreek powder and mix thoroughly.

Simmer the preparation for about two to three minutes in low flame.

After the chutney is cool, save in a dry jar or bottle.