First of peel the garlic and onion. Chop them separately and set aside.

In a frying pan or kadhai, add the oil. Let it heat and then add mustard seeds. After the seeds splutter, add garlic and saute for a couple of minutes. Now add onion and saute until brown on medium heat.

At this time add red chili powder, paprika and salt. Mix well. Then add the tamarind pulp along with a little water if needed. Let it cook for a good minutes until the mixture is not very runny.

Store it in the air container in the fridge. Should be good for 3-4 weeks. Do not use any wet spoon to take the chutney out.

Enjoy it with daal chaawal, roti, paratha or anything of your choice.