Cut from the center of the chilies and deseed. (Wear gloves at all times.)
Soak the chilies in warm water for 2 hours. Discard water.
In a mixer grinder, place the chilies, garlic, and ginger.
Blend till smooth. Add some water if needed.
In a warm skillet add the oil. Add the blended chili garlic paste.
Stir continuously at medium heat.
Once the oil leaves the side around after 15 minutes add salt and sugar.
Stir once again and keep aside. Cool
Add vinegar and the mixture is cool further.
Store in sterilized jars or bottles.
Makes around 1 ½ cup.
Store in the refrigerator for 2-3 week