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Grind together the roasted mustard seeds, roasted Fenugreek seeds, 350g red jalapenos, ⅓ cup slightly cooked garlic, and 15-20 soaked sabut kashmiri red chillies.
Soak ⅓ cup imli (tamarind) and make a paste out of it. Strain and mix it in the above paste.
Take ½-1 cup oil in a pan. Crackle 1 tsp mustard seeds, 2 tsp jeera, and 2 tsp kalonji seeds.
Pour the above prepared paste into the pan.
Add salt and stir continuously until the chutney is completely reduced and you start seeing a lot of oil floating.
Add 1 tsp sugar or more according to your taste preference and store in an airtight container.
The chutney will taste much better the next day.