Wash the chillis and dry them with a dry cloth.
Let them dry for 8-10 minutes.
Now remove juice of the lemon and keep aside.
Grind the chillies along with lemon juice.
Remove it in a heavy bottom vessel. Add sugar and salt and cook on medium flame till it starts thickening.
Donot over cook or else the consistency will become like jam after cooling.
Cool properly and store them in clean bottles and keep them in refrigerator for almost 2 years.
