Wash properly and wipe Red peppers and Tomatoes.
Deseed dry hot red chilies and soak them in hot water to soften for 15 minutes.

Meanwhile apply some oil with a brush or fingers on the skin of red peppers, tomatoes and garlic pod and roast them on a wire rack on gas and once the skins are blackened remove them from the gas.
You can also roast them in an oven too.

Now let red peppers and tomatoes cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them. Because we apply oil before roasting, they’ll slip off easily.

When garlic is cool enough to handle, hold garlic head on the bottom. Pinch bottom of head with your fingers to squeeze out the individual cloves. You may have to use a sharp knife to remove some of them.

Transfer garlic cloves to a blender. Add peeled tomatoes and peppers, ganthiya, salt and cover and blend until very smooth.
Taste and add the additional salt if desired.

This chutney can be served at room temperature, chilled, or warmed. It tastes great either way.