Heat 1 teaspoon oil in a kadai. Add in peeled whole garlic, dry red chillies in oil and stir fry on medium heat for 2 minutes till toasted. Add in freshly grated coconut and roast it in the oil for couple of minutes till lightly toasted. Take the roasted coconut garlic mix in a blender. Add in little tamarind and salt. Grind it in a blender with some water. Transfer the chutney to a bowl.

Make tempering. Heat oil in a pan, add in mustard, urad dal, curry leaves and asafoetida. Let them sizzle in the oil. Pour the tempering over the chutney and mix well. Garlic chutney is ready.

Take tomatoes. cut them in half, place it cut side down in a cast iron pan. Sprinkle few whole garlic cloves over them. Drizzle top with some oil. Place them inside 250 degree C preheated oven under grill. Broil it for 10 to 12 mins. Now it is charred to the right point. You need some some black spots. Now add in some dry red chillies and pop it back under the broil for just few seconds, the chillies will toast in no time so keep an eye on it. Now remove the pan from the oven and set aside so it cools a bit.

You can take the dry red chillies and crush them using your hands. Now use a potato masher to mash the tomatoes further. Now add some salt and tamarind juice and mix Thats it your tomato garlic chutney is ready to serve.

Take everything in a blender except coconut oil and mustard. Pulse few times so it is coarse. Transfer this mixture in a bowl. Heat oil in a pan. Add mustard seeds and let it sizzle. Pour over chutney and mix well. Serve with idli or dosa.

Take all the ingredients in a blender and blend it coarsely without adding water. The chutney will be coarse and crumbly. You can use this as a side dish for idli, dosas and many more. Keep it in the freezer for more than a month. Lehsun ki chutney is ready to serve with chaat items.