Lingkan Reang
Soak dry red chilies in warm water for 10 minutes.
Drain and blend with garlic, tamarind, and salt into a fine puree.
Heat oil in a kadai, splutter mustard seeds, then add the chutney.
Cook on low heat until oil separates from the chutney.
Serve with dosa, idli, or kuzhipaniyaram.
Store leftovers in the fridge for up to 1 week.