Take dry red chillies in a bowl and soak them in to hot water for 30 minutes.
Now take oil in a pan, add garlic and sauté on medium flame for a while. Now add ginger and sauté it on medium flame until colour change (golden brown colour). Now take the smoked dry red chillies from the water.
Now put soaked red chillies in a pan and sauté on medium flame. Now add coriander seeds, cumin seeds and black pepper, mix well and saute on medium flame. Now it turns aromatic. Now switch off the flame and et it cool down completely.
Now transfer in the blender what is prepared in the above step and make smooth paste. Now take a pan for tempering. Add oil in pan, add mustard seeds, cumin seeds, pinch of asafoetida, few curry leaves till splutter tempering. Now add crushed garlic cloves and sauté on medium flame.
Now add smooth garlic chilli paste which I had prepared and sauté on medium flame. Combines well. Now add whisked curd, stir continuously and combines well, add salt and mix it well. Now cover it for another 10 minutes. After 10 minutes, you can see the oil is separate. Now Yoghurt garlic chutney is ready to serve.
