Remove the seeds from the tamarind because they spoil the taste of the chutney.
Put all the ingredients, except the tempering ingredients and salt, in a blender.
Process, adding a little water if necessary, to make a smooth paste. Season with salt.
Heat the oil for the tempering in a frying pan (skillet) over medium heat.
Add all the tempering ingredients.
Stir-fry for about 1-2 minutes, or until the seeds start to splutter and the chillies turn a shade darker.
Pour the hot tempering over the chutney and mix well.
Allow to cool.
When cool, put into a sterilized bottle with a well fitting lid.
Keep at room temperature and use after one week.
The chutney can be stored in the refrigerator for upto 1 year.