Grind the red chilies with 1/2 of the ginger, garlic, mustard, cumin & mustard. Mix this with the vinegar and make it as a paste. Heat oil in a pan and fry the onions until golden brown. Add the tomatoes and fry for few minutes. Then add the ground spice paste and mix well. Add the remaining spices and fry until the oil separates from the mixture. Remove from fire and let it cool completely. Store in an airtight container and freeze.