INGREDIENTS:

6 dried Kashmiri chilies
5 cloves of garlic chopped
1 tablespoon of garam masala
1 teaspoon of Cumin seeds
4 cm piece of ginger
5 tomatoes with the skins removed
150 mills of cider vinegar
2 teaspoons of veg oil
2 small red onions roughly chopped

Soak the chillis in a little water to soften them and then grind them to a paste with the garlic, gharam masala, onions, ginger, tomatoes, vinegar and season with salt.

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