Directions
1
Peel and cut mangoes into bite-size slices and place them in an air-tight container/ jar.
Note: Ensure the glass container is large enough to contain pickling liquid and appropriate for storage in the fridge.
2
Finely mince chili peppers on a cutting board. Combine minced chili, sugar, salt, tamarind paste, vinegar and water in a pot.
3
Boil brine over high heat, then simmer for 5-10 minutes over medium heat.
4
Pour hot brine over mangoes and cover with an air-tight lid.
5
Let cool completely at room temperature.Transfer to the fridge and pickle for at least 24-48 hours before serving!