Peel and cut the mango in small cubes.
Remove the seeds from the chilli with the help of scissors and a toothpick. Then cut them into thin slices.
Put a pan on medium flame with sugar, salt and vinegar.
When the sugar is dissolved and starts to boil, add the pieces of mango and ginger.
Lower the flame and let it cook gently for about 30 minutes until the mixture turns syrupy and the mango pieces become transparent.
Add the chopped dry red chillies, stir everything carefully and turn off the fire.
Store it immediately in a pre-sterilized glass jar and seal with the lid tightly. Put the jar upside down and leave it there for 12 hours.
Once opened, store it in the refrigerator and consume it within 4 weeks.
