Mixed spice relish

This is a hot relish, and to make it all the ingredients have to be pounded together. If you do this in a mortar, try to keep the mixture off your fingers as much as possible if you have sensitive skin; it is not only your tongue that can feel the effects of a strong chilli. Sambal Bajak will keep for a long time in an airtight jar, and lose none of its fierceness.