1. Place mustard seeds in a frying pan over medium heat. Cook for 1 minute or until seeds start to pop. Add peppercorns, cumin, coriander, garam masala, turmeric and cinnamon. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely. 2. Place spice mixture in a food processor or use a Mortar and Pestle. Add chilli powder, birds eye chillies, garlic, ginger, vinegar and oil. Process until a smooth paste forms. Refrigerate in an airtight container for up to 1 week. ---------------------------------------------------------------------------
Nutrition
Ingredients
