Marinate the chillies in salt for at least two hours.
Soak the imli in the vinegar for at least two hours and extract the pulp.
In a large vessel heat the mustard oil and add red chilli powder and turmeric powder.
Add the ginger and garlic and mix well.
Continue stirring for some time.
Mix in the cumin powder and mustard powder.
Pour the imli-vinegar pulp and mix well.
Add sugar and cook on low heat for some time.
Now add the chillies and cook for 10-15 minutes on low heat till the oil separates. Serve.
Green chillies with mustard oil, tamarind and spices will add a kick to the simplest Indian meal.