Cut the red chillies each into two or three pieces and fry them until tender.
Add the fried chilly pieces, onion pieces, half of the garlic bulbs, tamarind, jaggery, ginger pieces, salt, coriander and fenugreek seed powders to a blending jar and grind into a smooth Paste. Remove the paste into a bowl.
Add oil to a frying pan, heat and add hing first. Then splutter the mustard seeds. Add remaining garlic bulbs and finally the curry leaves. Saute them well and add to the chutney paste. Add the remaining oil also and mix thoroughly.
Top with chopped coriander leaves. Best with rice and tifin items.