Apply a few drops of mustard oil to the green chillies.
Roast the chillies and garlic over an open flame or on hot cow dung cakes until the skin is burnt and softened.
Let the roasted chillies and garlic cool completely.
Peel the skin off the cooled garlic cloves and rinse the chillies with water.
Transfer the roasted garlic to a mortar and pestle (sil batta) and grind until well-smashed.
Add the roasted green chillies and ginger to the mortar and pestle. Grind everything together until you get a smooth paste.
Add chopped coriander leaves and continue grinding until the chutney is smooth and consistent.
Mix in lemon juice and salt.
Your Sil Batte Wali Bhune Lehsun Mirch Ki Hari Chutney is now ready to be served!
