In a pan, dry roast the cumin seeds, fennel seeds, fenugreek seeds, carom seeds, and mustard seeds. Let them cool down to room temperature.

Transfer them into a blender and grind into a fine powder. Keep aside.

Next, heat the oil in a pan. Add the turmeric powder, red chili powder, and coriander powder and saute.

Add the prepared spice mix powder next and saute. Turn off the flame.

Add the ginger, garlic, and green chilies next and mix well.

Add salt and mix well.

Transfer the mixture into a glass container and add vinegar. Let it sit for at least 5 hours before consumption.

Store in the refrigerator and eat along with your meal. Shake well before consumption.