Indian Garlic Chutney


4 garlic pods 
20 red chillies, roasted 
2 cups grated coconut 
4 tsp oil 
a little tamarind 
Salt To Taste

Method :
Sauté the garlic, coconut in oil.
Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
Then grind the saute mixture with roasted red chillies and tamarind pulp.
Add the garlic and salt and grind once again to a smooth paste.
Store refrigerated maximum of 14 days.