Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes.
Be careful not to brown or burn the ginger garlic.Add the minced onions and let them cook on a low flame.
In the meanwhile, remove most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.
Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup, sugar, salt and 1/4 cup water.Bring this to a boil and simmer till the sauce thickens.
Oil should have separated, and there should be some oil floating on top.Switch off the flame and let it cool.
Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.
Tips: use only moisture free glass bottle for storing sauce. Use only dry and clean spoon.
