Make sure you have all the ingredients handy: Garlic, peanuts, dry chili pepper, sesame seeds, coriander seeds, grated dry coconut and tamarind paste.
Heat pan on stove-top on medium heat, dry roast peanuts, chili peppers for 2 to 3 minutes and set aside. Next, roast dry coconut for a minute and set aside. Repeat with sesame and coriander seeds (2 to 3 minutes). Add oil and sauté garlic till golden brown. Set aside to cool.
Add all roasted and cooled ingredients (except garlic) and salt to a spice blender and blend till you have a uniformly coarse powder. Now add sautéed garlic, tamarind and blend till garlic is evenly blended. Transfer to a jar and refrigerate. This can stay fresh up to 2 weeks in the fridge.
Serving Suggestions
Cook Multigrain Dosa on a pan and spread garlic chutney evenly, towards the end. Fold and serve your 'special' masala dosa.