Green mango pickle

• 2 large green mangoes, washed
• 2 red bird’s-eye chillies, minced
• 2 cloves garlic, mi

Slice mangoes, skin on, very finely with a mandolin or similar, then cut into thin julienne strips with a sharp knife. Combine remaining ingredients in a bowl, stirring until sugar has dissolved, then add mango. Refrigerate in sealed jars for up to 2 weeks.