Soak the red chilies (including the kashmiri red chilies) in 1/2 cup of hot water for about 10 minutes.
In a grinder, make a paste of all the chillies, garlic, cumin powder, salt and little bit of water from the soaking of the chilies.
In a kadai, heat the oil, add the mustard seeds.
When the mustard seeds start to splutter, add the ground paste. Keep stirring and cooking the paste.
Add more salt if required. I also put in a pinch of sugar as a habit of cooking (balancing flavours).
The goal here is to get a thick paste of the chutney and the raw smell of the garlic should have gone away. If you want more red colour for your chutney, add more kashmiri red chili powder. If you want more heat, add more dry chilies to the paste or add chili powder. It is completely up to you.
The basic method remianing the same, you can do more or less to your chutney. When the chutney cools down, store in an air tight container and into the refrigerator. It will stay for a coupe of weeks, in case you don’t finish off before that.
Serve the chutney with any paratha or dal bati or roti.