Ingredients
1 teaspoon mustard seeds/rai
2 tablespoons ginger finely chopped
1 cup (200g) garlic cloves pealed
1 teaspoon red chilli powder
2 teaspoons Kashmiri chilli powder
½ teaspoon turmeric/haldi powder
½ teaspoon fenugreek powder/methi dana powder
½ teaspoon asafetida/hing
1 teaspoon salt
½ teaspoon jaggery powder or sugar
¼ cup (60ml) white vinegar
Steps In Making
1) Heat oil in a pan, now add mustard seeds and let the sputter.
2) Now add chopped garlic and toss for a minute.
3) Further add pealed garlic cloves and mix well. Cook for 2 minutes.
4) Now switch off or lower the flame and add all the dried spices, red chilli powder, kashmiri chilli powder, turmeric powder, salt, asafetida, fenugreek powder and mix well.
5) Cook on medium flame for 2-3 minutes. Further add jaggery powder and mix well.
6) Lastly add white vinegar and cook for another minute. Do not over cook.
7) No let it cool down completely for 2-3 hours before storing it in an airtight container for upto 3 months.
Please note I have already shared a recipe video of the same on all my social media pages. You can always check that too. Enjoy 
