15 Red Kashmiri Chillies (remove seeds if you want less spicy)
½ cup vinegar
1 cup hot water
2 tablespoon Oil
Soak the chillies for an hour, cut into pieces (either with seeds or without) in ½ cup of vinegar and one cup hot water.
Boil the mixture for about 5 minutes. After it has cooled, grind the chillies fine to get a paste. While grinding if you require water, use the water remaining from boiling the chillies.
Use the paste within two days. If you require for longer periods, add
Tablespoons of oil, mix and store in sealed container in refrigerator. This will last for a week or 10 days. If you cook the mixture for 5 minutes, you can then store the cooled mixture in air tight containers in refrigerator. You can even freeze this in small containers and use when required.