Spicy and Tangy Rajasthani Chutney

Cut the dried red chillies into small pieces and mix them to remove the seeds (throw away seeds).

Whisk yogurt and water together. Add the red chilli pieces and salt, mix well, cover, and let it rest for 30 minutes.

After 30 minutes, mix the chilli mixture again. The yogurt mixture should be thick.

Remove the chillies from yogurt mixture and reserve yogurt mixture for later use . Put chillies in a blender, adding a little yogurt mixture. Add coriander seeds and blend.

Add garlic cloves to the blender and blend again.

Heat oil in a pan and add sliced garlic and cumin seeds. Fry for a minute, then add curry leaves.

Add the chilli paste to the pan and fry, adding the yogurt mixture gradually until fully combined.

Continue cooking until the oil separates from the water.