Take about half a cup of whole red chilies in a bowl. (Pro tip: Any type of red chili will do. Adjust the amount of whole red chilies according to your preference).

Then add about ¼ cup of tamarind paste to it. (Pro tip: You may add a bit more tamarind paste to the content if you want more tanginess in your chutney).

Now add 7 to 8 cloves of fresh, deskinned garlic to it.

Follow it with 1 tsp of cumin seeds. (Pro tip: You may have the cumin seeds dry roasted if you like to enhance the taste and flavor of the pakora chutney).

Now add 1 tsp of regular table salt to the bowl.

Finally, add 1 cup of fresh mint leaves to the ingredients in the bowl.

Now, transfer everything in the bowl to a grinder, grind them nicely to a fine paste, and pour it into a bowl. Mix it nicely and check the consistency. (Pro tip: If you want a smoother and finer texture, blend it one more time. Do not add water).

If you are happy with the consistency, add a pinch or ½ tsp of Kashmiri red chili powder to give the chutney a nice red color. Finally, your spicy pakora chutney is ready to serve. (Pro tip: You may skip adding Kashmiri red chili powder to the chutney if you like).