Procedure:

In a pan heat ghee and add cumin seeds.

When they crackle, add in ginger, garlic and red chillies.

Sauté for a few minutes on low flame.

Add salt and 1/2 cup of water.

Cover and cook on low flame until the chillies are nicely soaked and there is very less water left.

Remove from flame and allow it to cool down completely.

Add this to mixer jar and grind it to a fine paste adding the vinegar 1/4 cup at a time.

Transfer to jar and store in refrigerator.