Soak both chilies in warm water for half hour, drain and chop roughly.Churn chilies, garlic, ginger, onion with very little water and make a thick paste.

Season it with salt and lemon juice.Transfer to a clean glass jar with lid.

Heat oil till smoking point and pour on ready chutney and close the lid for five minutes.

Serve with makki roti or bajra roti.

You can store for a month in fridge.