Soak red chilies and tamarind in warm water for 20 minutes.
Heat oil in a pan. Roast onion and garlic until lightly golden.
Add chana dal and roast until golden brown.
Let everything cool completely.
Blend soaked chilies and tamarind first.
Add roasted onion, garlic, chana dal, coconut, jaggery, and salt.
Add water as needed and blend to a smooth, medium-thick chutney.
