Remove the stalks of the chillies and thoroughly wash and pat dry them.

Heat a little oil in a heavy bottomed pan.

Add the fresh red chillies and fry them on medium heat for 2 minutes.

Remove and set them aside to cool.

Grind the chillies with tamarind paste into a smooth texture, adding minimal water.

Heat 2 tablespoons of oil in a pan.

Add mustard seeds and once they crackle, add asafoetida.

After 10 seconds, add in the red chilli tamarind paste and let it cook for about a minute.

Turn off the flame and allow the chutney to cool.

Store it in an airtight container in the refrigerator.

Serve with Ghee Roast Dosa and Keerai Sambar.