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1: Remove the stems of the chillies and tear them in two. Toss them gently between your fingers to release some of the seeds.

2: Bring the water to a boil in a pot. Add the chillies, cover with a lid and turn off the heat. Allow it to rest for at least 20-30 minutes.

3: Once the chillies have become soft and cooled down, add them to a blender. Grind into a slightly coarse paste, using a minimum amount of water.

4: Heat oil in a pan and add star anise, garlic, ginger and green chilli. Saute until it starts to turn light golden brown.

5: Add coriander roots and mix, then add the chilli paste and vinegar.

6: Continue to cook on medium heat, while stirring continuously, until the oil separates and the chilli paste starts to become slightly lumpy. This would take around 10-15 minutes.

7: Add the tomato ketchup, soy sauce, salt, sugar, black pepper powder and MSG. Mix to evenly combine and cook for 3-4 more minutes.

8: Allow it to cool down, then transfer it to a clean jar and store in the fridge for upto 2 months.