* 225 g (8 oz) Jaggery (or brown sugar)
* 900 ml (1.5 Pints) Vinegar (or vinegar blends of your choice)
* 4 x 10 cm (4") pieces of Ginger, peeled
* 3 Cloves Garlic, peeled and crushed
* 350 g (12 oz) Raisins
* 100 g (4 oz) Dried red Chillies
* 1 teaspoon fenugreek
* 2 tablespoons sea Salt

===Method===
* Make a syrup by Boiling the Jaggery in 600 ml (1 pint) of the Vinegar
* Dry roast the Fenugreek and Chillies then grind to a powder in a Coffee grinder with the sea Salt
* Reserve a quarter of the Ginger and a quarter of the Raisins.
* Add the remaining Ginger and Raisins together with the Garlic, Chillies and Fenugreek to a Food processor and blend the to a paste
* Cut the quarter of Ginger into tiny cubes or slices
* Mix together the syrup, Spice paste, remaining Vinegar, Ginger cubes and remaining Raisins
* Place in a large Preserving jar and leave for 1 month to mature
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