• 2 long red chillies, sliced
• 6 small shallots, quartered
• 45 ml (1½ fl oz) rice vinegar
• 1 tsp sea salt
• 1 tsp caster sugar

Place all the ingredients in a small bowl and mix well to dissolve the sugar and salt. Leave to sit for 1 hour before using. If you have any leftover, store in a glass jar with a fitted lid and refrigerate for up to a week.