Wash and soak red chilies in hot water for 15-20 minutes.

Now strain from water and remove seeds.Don't throw water. Keep this to make paste.

Dry roast coriander seeds, cloves and black pepper and once cool, grind them into a coarse powder.

Heat oil in a pan. Add Garlic and ginger and saute for some time. In a grinder put deseeded chilies, lightly fried Ginger garlic and make a smooth paste with the help of water which we kept in Step 2.

Now in a mixing bowl add curd. Put grinded coarse powder of coriander seeds and cloves etc. Add garlic chili paste too.

Put kashmiri chili powder and salt and give everything a nice mix.

Now heat oil in a pan and add mustard seeds. let them crackle and then add the curd-chili- garlic paste to it. Cook this chutney for almost 15 minutes on low flame. Keep stirring in between. When the mixture leaves oil, add vinegar and mix. After 2-3 minutes swich off the flame.

The spicy garlicy chutney is ready to have whenever you want with any of the dish.Once it cools, keep it in a glass jar.