Ingredients
1 coconut, scraped or grated
4-5 garlic pods
20 dry red chillies
Sal to taste
A small ball tamarind
1 tbsp ghee
1 tbsp cooking oil

Method
Peel the garlic and fry till light brown in the
ghee/oil.
Drain and blend to a smooth paste with the coconut,
chillies, tamarind and salt to taste.
Add water as necessary.
This chutney is usually dry in consistency.
Eat with rice and dali thoi.
This freezes well and can also be refrigerated for 
about a week.