Soak the dried red chilies and garlic cloves separately in water for 30 minutes.

After 30 minutes, peel the garlic and finely chop it. Drain the chilies and blend them with a little water to make a fine paste.

Heat oil in a pan. Add the chopped garlic and lightly fry. Add the chili paste and sauté on low heat. Add salt and sugar, then mix in the tomato ketchup. Cook until the mixture thickens. Add vinegar and mix well. Turn off the heat. Once cooled, transfer to an airtight jar and use within 10-15 days.