8 to 10 red chilies (seeded and cut) (8 oz/225g)
2 inch ginger (peeled and cut into pieces) (60g)
6 cloves garlic (peeled)
1 tsp salt
2 tbsp sugar
1/2 cup rice vinegar (120ml)
Place all ingredients in a blender and blend until desired consistency.
Transfer to a glass jar and consume within 2 weeks.