• Kashmiri dried Red chili 6
  • Button red chili ¼ cup
  • Crushed red pepper 2 tbsp
  • Garlic 1 tbsp
  • Crushed mustard seeds 1 tbsp heaped
  • Crushed coriander 1 tsp heaped
  • Oil ½ cup
  • White vinegar ½ cup
  • Onion 1 small
  • Lemon juice 2 tbsp
  • Lemon salt ½ tsp heaped


Soak the large red chilies and button red chilies in 1 cup water over night,

place all the ingredients in a blended, blend well for 5 minutes, store in an air tight container in the fridge

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