Crush the green chillies with a little salt in a blender. Soak the red chillies in a little of the vinegar for about half an hour. Crush the garlic and ginger. Grind the red chillies with vinegar and tamarind pulp. Heat the oil in a non-stick pan till smoking point. Cool slightly and add the crushed garlic, ginger and green chillies. Sauté on high heat for four to five minutes.

Add the red chilli paste and sugar, and continue to cook, stirring continuously for another four to five minutes.Add the remaining salt and stir. Add the powdered fenugreek seeds and mix well. Cook for five to seven minutes. Set aside to cool completely. When cooled to room temperature, transfer into sterilized bottles. Transfer into sterilized bottles and store in a refridgerator.