Soak dry red chillies in hot water for 10 mins.

Remove the skin of tomato.

Blend the chillies and tomato into a smooth paste.

In a pan, heat the oil, add ginger and garlic.

Saute for 1 min till light brown colour.

Add chilli paste and mix it well.

Add seasonings and sauce.

Mix well and cook for 2 mins.

Keep aside and cool down.

Store in a airtight jar for 15-20 days.