This chutney can be made by roasting the red chillies either to a brown colour or almost black like we had it this time.
1 tbsp poppy seeds or posta,
16 red chillies or as per your taste,
Salt to taste,
1.5 tbsp mustard oil,
8-10 cloves of garlic
Roast the poppy seeds till they turn dark brown. Roast the red chillies till it turns either brown or black in colour. Whatever degree you choose to roast the red chillies to, the chutney will have a corresponding flavour. Also dry roast the garlic flakes.
Grind the poppy seeds, salt, garlic and red chillies to a not-too-fine paste. Remove this to a serving bowl and mix in the raw mustard oil. This goes well with methi ki khichdi.