Clean the chilies with a wet cloth. (Do not wash). Dry and slit, or cut the chilies as desired. Soak the imli in the vinegar for at least 24 hours, and strain. Heat the oil till it smokes. Then, cool a bit, and fry the ginger and garlic paste till they brown. Add the four dry ground masalas and stir. Add the strained imli, and the sugar, salt and haldi. Stir for a minute. Then add the green chilies and mix well. Cook till the chilies are done, taking care the masala does not stick to the pan. Cool and bottle.