3    Cardamom pods
1 ts Black peppercorns
1 ts Caraway seeds
4    Hot chilis (more if desired)
1 1/2 c  Coriander sprigs
-- washed and drained
6    Garlic cloves
1/2 ts Salt
1/4 c  -Cold water

Place cardamom pods, peppercorns and caraway seeds in jar of blender and
blend to a coarse powder. Cut stems from chilis, leaving rest of chili
intact. Add to blender jar with remaining ingredients and blend to a
coarse puree. Turn into a small saucepan and bring to the boil. Simmer
uncovered for 10 minutes, then place in a jar, seal and store in
refrigerator. Use as a bread dip or as specified in recipes.