5 Garlic cloves 7-8 Kashmiri dry red chillies 1 tsp Cumin seeds 1/4 tsp Ajwain 1 tsp Mustard seeds 1 tsp Red chilli powder 3 Tbsp Oil 1/4 cup Water Salt, to taste
First, blend garlic cloves, Kashmiri dry red chillies, cumin seeds, ajwain, red chilli powder, salt and water to a smooth paste.
Now, heat some oil in a non-stick pan and add mustard seeds. Once they start to splutter, add the blended chutney along with some water.
Stir well and let it cook on low-medium flame until the raw smell of the chutney goes away. Serve with any sabzi or paratha!