50 grams of each:
Kashmiri chillies
sultanas
dates
garlic
ginger 
1 litre vinegar
750 grams sugar

Preparation:

Clean Kashmiri chilies, sultanas, dates, garlic and ginger and grind with half the vinegar.
Melt (not on stove) half the sugar in the other half of the vinegar.
In a stainless steel pan, using a wooden spoon and on a low flame, melt the other half of the sugar.
Mix vinegar mixtures and add to caramelized sugar (will initially harden and splutter) and continuously stir till it thickens like a sauce. (The table sauce will turn into chutney if thickened further.)
Remove from fire, cool, bottle and refrigerate.