How to make Red Chilly & Vinegar paste (Balchao Masala)

Ingredients

• • Vinegar - ½ cup
• • Red chillies (dried, stems removed) - 1 cup
• • Tamarind paste - 1 teaspoon
• • Cumin seeds - 1 tablespoon
• • Black peppercorns - 1 tablespoon
• • Cloves - ½ tablespoon
• • Turmeric powder - ½ teaspoon
• • Garlic - 12 cloves
• • Ginger (fresh) - 2 inch pieces
• • Cinnamon sticks - 2

Method

• 1. Pour the vinegar into a blender jar. Add the the rest of the ingredients into it and blend them into a fine paste.
• 2. While grinding scrap the side of the jar often in order to get evenly grounded paste.
• 3. Store the paste in a tightly sealed preferably glass/porcelain container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.