Place the spices in a small saucepan for roasting. Dry roast over medium heat until the aroma is released. Then pound the spices in a mortar and then cool before grinding into powder.
Fold in ginger, turmeric, garlic powder, chili and vinegar. Heat oil in a saucepan, add the paste and roast for 5 min, stirring throughout. Pour into warm, sterilized jars and seal airtight.
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