Step 1: Roast the chillies. Heat a pan (tawa) and dry roast the dry red chillies evenly until they change colour slightly . Do not add any oil while roasting them.

Step 2: Grind the mixture. Transfer the roasted chillies into a mixer grinder jar. Add 1 tablespoon of salt and grind it into a coarse texture. It is perfectly fine if some chilli seeds remain visible.

Step 3: Add tanginess. Transfer the coarse chilli mixture to a mixing bowl. Add 5 tablespoons of tamarind pulp.

Step 4: Add sweetness. Add 3 tablespoons of grated jaggery to the bowl and mix everything together thoroughly so no jaggery lumps remain.

Step 5: Heat the oil. In a small pan, heat 4 to 5 tablespoons of peanut oil until it is nicely hot.

Step 6: Fry the garlic. Carefully add the crushed and chopped garlic cloves to the hot oil. Fry the garlic on low to medium heat until it turns a light golden colour. Be careful not to let it burn!

Step 7: Combine and mix. Pour the hot oil and golden garlic over the chilli-tamarind mixture. Mix everything together. Your spicy Maharashtrian Argane Chutney is ready to eat!