Clean the Seeds: Start by cleaning the niger seeds. Sift them using a fine strainer to remove any sand or dust, and pick out any small stones.

Roast the Seeds: Place a pan (tawa) on the stove over a medium flame. Add the cleaned niger seeds and dry roast them for 2 to 3 minutes. Stir continuously until they start making a crackling sound.

Cool completely: Once roasted, immediately turn off the heat and transfer the seeds to a wide plate. Spread them out and let them cool completely. Do not grind them while hot.

Add Spices: Once the seeds are totally cool, transfer them to a mixer grinder jar. Add the red chilli powder, cumin seeds, salt, and garlic cloves.

Grind Carefully: Put the lid on and grind the mixture. The secret here is to use the "pulse" method—turn the mixer on and off in quick bursts. This stops the garlic from releasing too much moisture and keeps the chutney dry and crumbly.

Store: Transfer your fresh Niger Seeds Chutney to an airtight container. Enjoy!