Place the chilli and tomato over the flame (low flame) fire it until charred and the skin becomes blackened. (Do not over burn it) make sure to turn it side by side. Remove the skin of the tomatoes.

Crush the tomatoes, chilli, Sichuan pepper, garlic and bhut jalokia using the mortar and pestle till its well blended and aromatic. Add salt (as needed)

Chop the chives or simply crush them and add in the chutney.

Squeeze the fresh lime. Serve it alongside any curry as a side dish or use as a dipping sauce for tacos, crackers or salsa etc Optional: Garnish with parsley.