1. Soak the raisin and Kashmiri red chilli in vinegar overnight. Make a paste.
2. Heat oil, add Panchphoran, garlic. Saute for some time.
3. Add the raisin paste and cook for 10 min.
4. Add melted jaggery and mix thoroughly.
5. Check for seasoning.
6. Serve cold with kebabs.

Chef Amit is sous chef at Courtyard by Marriott.