Take a wok or a frying pan. Heat it on a low flame on your gas stove. When it is hot, put 10 to 12 cloves of fresh and deskinned garlic and two pieces of dry red chilies without their stalk in them in the wok. (Pro tip: You may adjust the number of garlic cloves and dry red chilies according to your preference. Increase the number if you want your chutney to be spicier and stronger in flavor or decrease them if you want something milder).

Stir them continuously for about a minute or two until the red chilies are roasted nicely and the garlic cloves turn slightly brown in color. (Pro tip: Make sure you do not over-roast them because overcooked or burnt garlic and red chilies will affect the taste of the chutney adversely).

At this point, add ½ cup of poppy seeds to the wok. (Pro tip: You can skip the roasting part of the ingredients entirely if are out of time. However, it is best to dry roast the garlic, red chilies, and poppy seeds if you want to get that unique earthy taste in your poppy seeds chutney).

Stir it continuously for about half a minute or so until you can smell the unique aroma of the roasted poppy seeds. It will also start crackling mildly and turn slightly brownish in color. When it does, turn the flame off but continue stirring so that the poppy seeds do not get burnt. (Pro tip: It is better to remove the wok, and transfer the roasted poppy seeds immediately to a separate plate to cool down completely at room temperature. It is very important to transfer the roasted poppy seeds quickly to a different cool plate as it will stop the cooking process and prevent them from getting burnt).

When the roasted spices and poppy seeds have cooled down completely, transfer them to a clean grinder. (Pro tip: Do not grind the spices even if they are slightly warm. As it is, the rotating motor of the grinder will generate some heat and additional heat may affect the taste and flavor of the chutney).

Now, add ½ tsp of regular table salt to the content in the grinder. Then add some water to it. (Pro tip: Never add all of the water at once. Remember, once you add, you cannot take it back).

Grind it to a fine paste. Mix it nicely. (Pro tip: You may check the consistency, add some more water, and blend the chutney again for a finer and want it to be less thick).

Transfer the paste to a bowl.

Now add, 1 tsp of mustard oil to the paste. Mix it nicely.

Let it sit for some time. Finally, your tasty, flavorful, homemade poppy seeds chutney is ready to be served with a variety of dishes.