100 grams dry red kashmiri chili’s
100 grams garlic
50 grams jeera/cumin seeds
1 tsp salt
3 tbsp cooking red vinegar
Cut the tops of the kashmiri dry red chili’s. Deseed and cut them into pieces, add salt and soak them in vinegar.
On a pan dry-roast cumin seeds for a few minutes and grind to a fine powder, further add garlic, the soaked Kashmiri chili’s and grind to a red paste.