firstly, in a pan heat ¼ cup ghee, splutter 1 tsp mustard, 1 tsp urad dal and pinch hing.

add ¾ cup garlic and saute on low flame.

saute until the garlic turns golden brown. keep aside.

to prepare masala paste, in a blender take ¼ cup coconut, 1½ tsp mustard, 1 tomato and 4 dried red chilli.

blend to smooth paste adding water if required. keep aside.

in a large kadai take 1 cup tamarind extract, ¼ tsp turmeric, ¾ tsp salt and ½ tsp jaggery.

mix well and boil for 5 minutes or until raw flavour disappears.

add in the prepared masala paste and give a good mix.

also, add in fried garlic and mix well.

simmer for 7 minutes or until oil separates.

finally, enjoy garlic chutney with hot steamed rice.