Makes 1/2 cup (120 ml), <20 minutes

2 Tbsp coriander seeds
1 Tbsp cumin seeds
1 tsp brown mustard seeds
1/2 tsp cracked black peppercorns
1/2 to 2 tsp chili powder or cayenne
1 tsp ground turmeric
2 garlic cloves, crushed
1 Tbsp grated fresh ginger
1 tsp salt
3 Tbsp (45 ml) vinegar (white or apple cider)

Roast coriander and cumin seeds in a dry pan until fragrant. Then grind the seeds using a coffee grinder or mortal and pestle.

Put all ingredients except vinegar into a small bowl and mix together well. Add more or less chili depending on how hot you want it. • Add the vinegar and mix to a smooth paste.

Note: Keeps for up to one month in a jar in fridge.

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