Description Edit


Ingredients Edit

Directions Edit

  1. In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek and corainder for about 2 minutes, stirring constantly.
  2. Remove from heat and cool for 5 minutes.
  3. Discard stems from chilies.
  4. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and chilies.
  5. Mix in remaining ingredients.
  6. Store in refrigerator in a well sealed jar.

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