Sweet-and-Sour Pickle

• 3 red bird’s-eye chillies, chopped
• 1 small dried chilli, broken
• 4 small cloves garlic

Heat the chillies and garlic in the oil over gentle heat to infuse. When it starts to simmer, add the remaining ingredients and gently simmer for 15 minutes. Strain, discarding the solids, and allow to cool. Store in an airtight container in the refrigerator for up to a month.