curryhell,
i only continue to make an adapted version - which is targeted at making a "green chilli sauce" to make vindaloo. for info the chef at my local TA told me never to add vinegar.
recipe (units - i would round up to nearest tsp ie 4 units = 1 tsp, 2 units = 0.5 tsp):
Garlic Puree 4
ginger 4
green chilli 15 (2 off chilli sliced make 5 units - so 6 off)
tomato puree 10
lemon dressing 4
tamerind 2
Sugar 4
Salt 1
Water 135
oil 6
makes 120ml which i microwave bake for 3 mins then stick blend