• In a mixer-grinder, grind the cashewnuts or peanuts to a powder along with the salt and sugar.
• Add the mustard seeds, dried kashmiri chillies, garlic flakes, and vinegar to the ground cashewnuts and grind to a paste.
• If you find the paste too thick, add more vinegar and run the mixer-grinder for another minute.
• The paste can be fine or coarsely ground depending on how you like it.
• Store in the refrigerator or use straight away.

NOTE:

• If you can’t use cashewnuts or peanuts, replace it with the same weight of mustard seeds.
• This recipe will store in the fridge for 3 to 4 months.