Assemble 2-3 dried red chilies, 1 small onion (chopped), 2-3 garlic cloves, 1 medium-sized tomato (chopped), 2 tablespoons grated coconut, and tamarind (a small piece or 1 tsp pulp).
In a pan, heat 1-2 teaspoons of oil and sauté the dried red chilies until they become aromatic.
Add the chopped onions and garlic to the pan and sauté until golden brown.
Toss in the chopped tomato and cook until it softens and blends with the mixture.
Allow the mixture to cool, then transfer it to a blender. Add grated coconut, tamarind, and salt to taste. Blend to a smooth consistency, adding a little water if needed.
Heat a teaspoon of oil, add mustard seeds, curry leaves, and a pinch of asafoetida, and pour this tempering over the chutney for extra flavor.
Transfer the chutney to a bowl and serve with your favorite South-Indian dish. Enjoy the rich and spicy goodness!