Dry -
roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom,
clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a
smooth paste.