Soak dry red chilies in ¼ cup hot water for 15 minutes.

If making fresh tamarind paste, soak about 50 grams of tamarind pulp in hot water. Once the water has cooled down, about 15 minutes, squeeze the tamarind pulp well separating the paste from the fibers. Using a strainer or sieve, drain the paste into a bowl. Set aside 4 tablespoon for the chutney and store the rest in an airtight container in the fridge.

Remove the dried red chilies from the water and place in food processor along with peeled garlic cloves, salt, tamarind paste. Pulse for 15-30 seconds till you get the consistency you want.