Lahsun Ki Chutney (Garlic Chutney)

The recipe doesn't yield a lot but please view this condiment as more of a habanero hot sauce than Sriracha. It's a pretty versatile condiment that can be used for a wide variety of cuisines, not just South Asian. I used long dried chilies that are widely available in Cambodia. In Pakistan, we mostly use the small round ones but since they are not available here except for specialty stores, I went for what was locally available. The heat of red chilies can vary widely. Since the ones found in Cambodia are quite spicy, I only used five. If using the round ones, you can probably increase the number to seven.You can use store-bought tamarind paste or make your own. I have listed instructions on how to make tamarind paste for this chutney in the recipe below. You can always store the leftover tamarind paste in the fridge and reuse it in multiple recipes (see Punjabi style chole or bagara baingan). Tamarind paste stores well, lasting for a solid 3-4 weeks.As mentioned earlier, this is a very spicy chutney. If you want to dial it down, I would recommend adding one teaspoon (or two) of sugar.