Ingredients:
5 tbsp cumin seeds
4 tbsp coriander seeds
1 tbsp fenugreek seeds
1 cinnamon stick (about 5cm long), broken into pieces
1 1/2 tbsp black peppercorns
1 1/2 tbsp green cardamom pods, lightly crushed
1 1/2 tbsp whole cloves
2 tbsp black mustard seeds
2 tsp turmeric powder
2 tsp ground ginger
3 tbsp hot chilli powder
4 tsp hot paprika
1 tbsp salt
30 garlic cloves, peeled
4 thumb-sized pieces of ginger, peeled
8 fresh red chillies
180ml tamarind pulp
250ml white wine vinegar
Method:
Separately toast the cumin seeds, coriander seeds, fenugreek seeds, cinnamon, black peppercorns, cardamom pods, cloves and black mustard seeds in a dry pan until aromatic. Combine these toasted spices in a coffee grinder with the turmeric, ginger, chilli powder, paprika and salt. Render to a fine powder.
Add the garlic, ginger, chillies and vinegar to a food processor or blender and render to a smooth paste. Mix with the ground spices then work in the tamarind pulp until smooth.
Turn the mixture into a sterilized glass jar. Secure with a vinegar-proof lid and sore in the refrigerator. It will keep for up to 3 months.
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