Balchao Masala

• 1/2 cup cider vinegar or malt vinegar
• 1 teaspoon tamarind paste or concentrate
• 1 cup dried red Thai or cayenne chiles, stems removed
• 1 tablespoon cumin seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon whole cloves
• 1/2 teaspoon ground tumeric
• 12 medium-size cloves garlic
• 2 lengthwise slices fresh ginger (each 2 1/2 inches long, 1 inch wide, and 1/8 inch thick)
• 2 cinnamon sticks (each 3 inches long), broken into smaller pieces

1. Pour the vinegar into a blender jar, and then add all the remaining ingredients. Puree, scraping the inside of the jar as needed, until it forms a highly pungent, reddish-brown paste.
2. Store the mixture in a tightly sealed nonreactive container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.

cider vinegar, tamarind paste, red thai, cumin seeds, black peppercorns, whole cloves, ground tumeric, garlic, ginger, cinnamon

Taken from www.epicurious.com/recipes/food/views/balchao-masala-243136 (may not work)