Leave the red chillies and green dhania/ coriander leaves to dry overnight.
Now comes the difficult part deseed the chillies. For this use surgical gloves or oil your hands well. I deseed a few and gave up.
In the chutney pot of your mixer add the red chillies and grind coarsely.
Add the garlic, walnuts coriander seeds and leaves, vinegar, oil and salt.
Crush again. I made a paste as the traditional method of making it involves mixing the mixture again with hands. No thanks it burns.
To serve traditionally Ajika is served as a condiment with meat and fish dishes but can be used in cooking too.
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