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