Method

• Remove the stalks from the dry chillies, and deseed them if you don't have a spicy palate. As for me, I deseeded half the quantity of chillies to retain its spicy taste.
  
• Dry roast the red chillies in a pan, then keep them aside in a separate bowl when roasted. Ensure that the bowl is dry/ well-dried to avoid moisture build-up that can make the chutney go rancid.
• Pour half a cup oil into the same pan, and heat on medium flame. When heated, take out a couple of teaspoons of oil and set aside for grinding the ingredients.

  Continue to use the remaining heated oil to sautee the whole peeled garllic and sliced ginger till a pinkish hue.
  
• Next add the cumin seeds, followed by the coriander seeds, and dry tamarind (not soaked). The tamarind acts as a preservative too.
  
• Sprinkle in a teaspon of salt after a minute of roasting the whole masala and tamarind. Add the hing powder,
  
• Roast for a minute, before adding the dry-roasted chillies to the mix and then a little Kashmiri red chilli powder to lend a bright red colour.
• Let cool the roasted ingredients before transferring to a mixer-grinder jar. Add the 2 teaspoons of heated oil that was kept aside in the beginning of the process.

  Add yet another teaspoon of oil while grinding, if necessary. Grind in stages, opening the grinder to check if more oil is required to give the ground paste a suppleness.
• Grind till the ingredients form a semi-coarse paste, niether too fine nor too coarse. It's imperative that you taste the garlic bits as you eat the chutney. It gives a rustic feel on the palate.