This is one of the Karwar specialties and has many variations. It is eaten with rich and fried fish. There are many variations of tamboli, but my two favourites are “kandya tamboli” and “hing tamboli”. This tamboli can also be eaten with thalipeeth as a chutney and is enjoyed by my daughter Medha.
Grind together the coconut, red chili, tamarind and salt with a little water to create a thick chutney-like paste
Mix onion, ginger, green chili and cilantro to mixture
Set aside for an hour for the taste to develop