Homemade Goan Recheado Masala

¼ kg Kashmiri Red ChilliesDried

1 Tamarindmedium lime size ball, kept soaked in vinegar until soft

½ tsp Cumin Seeds

¼ Gingerinch piece, fresh

3 GarlicWhole pods, fresh

6 Cloves

2 Cinnamoninches, stick

1 Onionmedium sized

Saltto taste

Sugarto taste

Goan Vinegarenough to grind the ingredients into a thick paste

Coarsely grind the chillies, cumin seeds, turmeric, ginger, onion, cloves and cinnamon in a little vinegar until well combined.

Next, add tamarind with the vinegar that was used to soften it and garlic. Grind all this into a fine, thick paste adding more vinegar to adjust the consistency. Do not make this paste too runny.

Add salt and sugar to taste. Be mindful of the sugar added, as you do not want this paste to be too sweet.

Once the paste is slightly cooled down post-grinding, store it properly in a glass airtight jar. Make sure it doesn't come in contact with water.

Notes

This recipe can be adjusted for sweetness according to the recipe it will be used in, as per your taste.
This recipe can be stored for up to months if preserved properly.
For a spicer version of this paste, add about 5-6 whole black peppercorns.

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