In a heavy-bottomed pan dry roast the nigella seeds on low heat. As they start spluttering, add the red chillies and roast further.

Remove from heat when the red chillies are roasted and set aside.

Powder this mix into a fine blend using a spice mill.

Chop the onions, garlic and grate the turmeric

Add oil to the pan and increase the heat to medium.

Fry the garlic cloves and the onion, till golden brown.

Then add the salt, coriander leaves and mix well.

Remove from heat and cool for 10 minutes.

Grind this mix to a smooth paste. Mix in the powdered nigella seeds and red chillies

The water from the onion should be enough to make it a thick paste, but if too dry you can use some water to mix in.

To serve, add a few more drops of mustard oil on to enhance the flavour.

Roll up the chutney into a ball and place on the serving platter. The recipe is ready to be served.