Make small pieces of red chili and soak them in vinegar for about 2 hours and then grind to make a fine paste
In a pan add 1/3 cup water and 1/2 cup sugar and cook till sugar melts.
Now add the ground chili paste,salt,3 tbsp of water and cook for few minutes
In a pan heat the oil and add 1 tbsp of grated ginger and saute
Now add 1 tsp of pounded cumin and stir
Add this to the chili mixture.
Now add 3 tbsp of water in it and simmer till it thickens like a sauce.
Store in a glass jar when it cool down completely
Serving suggestion- can be served as a dip with any fried snack or as a sandwich spread
You can increase the quantity of sugar to 3/4 cup if you want it to be on sweeter side.
Keep refrigerated after a week for a long shelf life.