Heat the mustard oil to smoking point in a pan. Lower the flame and stir in the garlic - do not let it brown.
Add in the chilli, turmeric, mustard and cumin powders and stir. Do not let the masala burn - if necessary take the pan off the heat briefly.
Add in the salt, cinnamon and gharab.
Once you add the Gharab, continue to stir gently on slow flame till the liquid dries up. Add vinegar and stir.
Remove from flame and allow to cool to room temperature. Remove the cinnamon
Store in the refrigerator, preferably in a glass container. Enjoy a slice with every meal.