Recipe by SHAIL AGARWAL of MUMBAI, IN
This can be used for a year .
Soak overnight, the whole red chillies in the tamrind pulp .
Next day, add the garlic and grind into fine paste.
Now take the mustard oil in a pan and heat it, now add the paste and cook till all the water is finished.
Now add salt and cook for 5 more minutes and switch off the gas.
Allow it to cool and then fill in a jar/ bottle.