1, Peel off all the garlic cloves (Microwave is an optional step, it just make to remove the skin of the garlic easy)

2, In a medium or large sized mortar and pestle, pound the garlic cloves.

3, Add the salt & Continue to pound.

4, Now add the Kashmiri red chilli powder and pound it further.(You can also use other red chili powder but the kashmiri red chili powder is mild in spiciness and has vibrant color so I prefer this)

5, Pound until you see tiny bits of garlic. It is not necessary that you pound it to a fine paste.

6, lastly, add Oil on the top to keep it fresh for longer time

7, This chutney is mainly used to temper Sabji and Dal but can also be eaten with bajri Roti / rotlo, with Dhokla and can be used in dabeli spread