Ingredients

Dry spices

Spice Powders:

125g hot chili powder (20 hot Kashmiri chilies)

1 tsp ground clove powder (16 Cloves)

1 tsp ground cinnamon (6 small sticks cinnamon)

1 tsp ground black pepper (1 ½ tsp pepper corns)

1 tsp cumin powder (1 ¼ tsp dried cumin seeds)

5 green cardamoms

1 tsp turmeric powder

 Wet ingredients

16-20 cloves garlic  (2 small bulbs garlic)

2-inch piece ginger

1 tsp tamarind paste or small piece tamarind (size of walnut) soaked in vinegar and passed through a sieve

150-200ml Vinegar to grind

1/2 tsp salt and 1 tbsp sugar or Palm jaggery

Cooking Steps

Step 1
Dry ingredients: If using whole spices grind to a fine powder. 

Step 2
Wet ingredients: Soak the red chillies, garlic, ginger and tamarind paste, in vinegar for 30 minutes.

Step 3
Mix dry and wet ingredients together in a blender and grind to a fine paste, if necessary, add a little more vinegar. Add the sugar and salt and blend again.  The paste should be thick and moist.

Step 4
Store in an airtight jar in the fridge.