Garlic Chutney

Remove the stems and seeds from the red chilies, then roughly chop them into smaller pieces for easier processing.

Peel the garlic cloves by gently crushing them with the side of a knife blade, then remove the papery skin.

Combine the chopped red chilies, peeled garlic cloves, and garlic paste in a mortar (or a small food processor).

Pound or grind the mixture vigorously until a coarse paste forms, working for 2-3 minutes to break down all solids.

Add salt according to taste and stir well to distribute the seasoning evenly throughout the chutney.

Transfer the finished chutney to a small serving bowl and serve immediately as an accompaniment to grilled meats, ugali, or other traditional Kenyan dishes.