Procedure:

In a pan heat ghee and add cumin seeds.

When they crackle, add in the chopped green chillies, ginger and garlic.

Sauté on medium flame until the chillies start changing colour.

Add in chopped coriander leaves and sauté until they wilt.

Now add 1/2 a cup of water and salt.

Let it simmer until the ingredients become soft and all the water evaporates.

Let it cool completely.

Transfer to a mixer jar and grind it until coarse.

Add vinegar 1/4 cup at a time and keep on grinding until it becomes a smooth sauce and all the vinegar is used up.

Transfer to a jar and store in refrigerator.