8 red chilli
1 small ball sized tamarind
¼ tsp turmeric
1 tsp salt
1 tsp cumin
1 tsp mustard
1 tsp coriander seeds
1 tsp fennel seeds
2 tbsp oil
1 tsp mustard seeds
2 cloves of garlic roughly chopped
Few curry leaves
Blitz the chilli with the tamarind.
Add the turmeric and salt.
In a frying pan heat the spices till aromatic.
Grind in pestle and mortar ( nice visual).
Add to the chilli mix.
In a pan, heat some oil add sliced garlic, mustard seeds and curry leaves and then add to chilli mix.
Keeps in the fridge for a few weeks.
Really amazing mixed with chipotle and used in sandwiches or keep authentic and serve alongside indian things.