Heat a pan over medium heat and dry roast the red chilies, cumin seeds, and coriander seeds for 1-2 minutes until fragrant.

In the same pan, add 1 tablespoon of oil and fry the garlic cloves until lightly browned.

Add the roasted spices and salt to the pan and stir for a minute.

Turn off the heat and let the mixture cool down for a few minutes.

Transfer the mixture to a blender or food processor and grind to a smooth paste.

Add the remaining oil to the chutney and blend again for a few seconds.

Transfer the chutney to a serving bowl and serve with dosa, idli, or any other Indian meal of your choice.