Laal Chutney

This is a really tasty chutney to make along with any fried starters or tikkas or seekh etc.
I actually tried to replicate the laal chutney from sigdi byculla , it did not turn out to be the same, but i must say the outcome was quite delicious .
In a vessel take 10-12 Kashmiri red chillies , and boil it with very little water and 8-10 cloves of garlic . Boil for 2 min and let it cool . Grind along with 1 tsp tandoori masala , 1 tsp zeera powder , and 3 tbsp imli pulp , salt , 1 tbsp sugar . Grind to a fine paste and adjust consistency by adding water if needed ( this is a liquidy chutney , not very thick ) . You can store this in a jar for 15 days . Better to store it without diluting with water , store it thick and then dilute when needed.
Serve along with tikkas , seekh or starters.