7-8 red dry chilies
15 Garlic cloves
1 small tomato puree
salt to taste
1/4 turmeric powder
1 tbsp reined oil
1/4 tea spoon cumin seeds
Recipe : Soak red chilies in warm water for 1/2 hour.
Now grind garlic cloves and red chili in a grinder to a smooth paste.
Heat oil in a non stick pan.
Add cumin seeds, when they crackle add the garlic paste and cook till the oil gets separated, continuously stirring.
Now add turmeric powder, salt, saute, add tomato puree and cook till the oil gets separated from chutney.
You can keep it in fridge in an air tight container for 4-5 days.
Note : Remove the seeds of chili if you don t want it very spicy.