Heat the oil in a frying pan (skillet) over low heat.
Add the chilli powder and fenugreek and fry for about 30 seconds.
Season with salt, add the lime juice and cook for about 5 minutes.
Add the garlic and cook gently for about 15 minutes.
Heat the oil for tempering in a separate frying pan.
Add the dried red chillies, curry leaves and mustard seeds and stir-fry for about 1-2 minutes, or until dark brown, then pour over the garlic mixture.
This chutney is very good for digestion and can be stored for up to 1 week in the refrigerator.