1. Grind tamarind, red chillies and salt together.
2. Later, add methi (fenugreek leaves) in paste form.
3. Heat oil in a pan, splutter mustard seeds and urad dal and then add the ground chutney into the pan.
4. Stir continuously till the chutney thickens and is brownish in colour.
5. Tastes good with curd rice.

Note: Can be preserved in the refrigerator for a couple of days.