Goan Recheado Masala

• 20 dried Kashmiri Chilies
• 1 teaspoon turmeric powder
• 1 teaspoon Cumin Seeds
• ½ tablespoon Black Peppercorns
• ½ tablespoon Mustard seeds
• 4 Cloves
• 1 inch Cinnamon stick
• 1 teaspoon Fenugreek Seeds
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 1-3 spicy Green chilies roughly chopped
• 1 teaspoon Balion Coconut Sugar or Coconut Syrup
• 1 teaspoon Tamrind concentrate
• 350 - 400 ml Balion Coconut Flower Vinegar Original Salt to taste

Dry fry the dried chillies, cumin seeds, black peppercorns, mustard seeds, cloves, cinnamon stick and fenugreek seeds for a couple of minutes. Stir regularly so that the spices roast evenly. When fragrant, remove them from the heat to cool. Once cooled, grind to a fine powder.

Add the remaining ingredients up to the vinegar and blend into a smooth paste. (If one prefers spicy then as per the spice tolerance add Balion coconut flower chilli vinegar)

Season with salt to taste and store in an air-tight jar in the fridge until required.