Remove the skin of garlic cloves.

Heat oil in a pan and roast the dry red chilies and garlic cloves until golden brown. Keep aside.

In the same pan, roast the tomatoes and tamarind until the tomatoes turn pulpy. Keep aside.

Grind the roasted garlic cloves, red chilies, tomato, tamarind, and salt to a fine paste using a mixer grinder.

Transfer the chutney to a serving bowl.

To prepare the tadka, heat oil in a tadka pan.

Add the mustard seeds and let them splutter.

Add the dry red chili, curry leaves, and asafoetida and let them crackle.

Switch off the flame and add this tadka over the prepared chutney and mix well.

Serve with idli, dosa, or sambar.