Optional - Skip this step if you prefer to use red chilli powder. Break red chilies to 2 parts each and deseed them. Remove the stalks. Add them to a bowl and pour hot water. Once they soften, remove them from water and add to a grinder/ blender jar.

Add garlic, salt, sugar, vinegar, cumin seeds and 3 to 4 tablespoons water to the same blender jar.

Blend all of them until smooth and thick adding more water as needed. It should have a sauce like consistency.

Taste test and add more sugar, salt or vinegar to suit your taste. It should be well balanced in flavors and taste slightly hot, spicy, tangy and mildly sweet.

Garlic chutney is ready to serve with snacks, breakfasts and chaats.

If you prefer to temper, heat oil in a pan. Add mustard and curry leaves.

When the leaves turn crisp, add hing and lower the heat completely. Pour the garlic chutney.

Stir and cook just for a minute. Avoid over cooking to prevent bitter tones. Set aside to cool and transfer to a clean dry glass jar. Refrigerate and use within 3 to 4 weeks.