100 gms Kashmiri chilli
12 or 14 garlic pods, medium
1 inch ginger
6 or 8 pepper corns
1/2 tsp Jeera,  brown dry
1 inch cinnamon
1 pinch of salt
1/2 tsp haldi powder
Small ball of tamarind,  see image
4 cloves
250-300 ml of vinegar, synthetic, see image
75 ml of water, optional in replacement of too much vinegar

Remove the hard stem from chillis. Do not remove the seeds.
Grind all ingredients together
Use for non veg dishes, for curry or fry