Red Chutney for Idli and Dosa

Heat oil in a pan and add the dry red chilies. Fry for a few seconds until aromatic.

Add sliced onions and garlic. Sauté until the onions turn golden brown.

Add the chopped tomato and cook until soft and mushy.

Add grated coconut, salt, and tamarind. Cook for another one to two minutes.

Let the mixture cool slightly. Grind it into a smooth paste using a little water. Adjust consistency as needed.

Optional: Temper mustard seeds and curry leaves in a teaspoon of oil and pour over the chutney before serving.