Mango Relish

2 mangoes

finely grated zest and juice of 1 lime

10 cloves garlic, finely chopped

120g fresh root ginger, peeled and grated

2 tbsp groundnut oil

3 tsp grain mustard

1 green chilli, halved, deseeded and shredded

1 red chilli, halved, deseeded and shredded

small bunch coriander, leaves only, roughly chopped

2 tsp caster sugar

Peel the mangoes and cut the cheeks from each side of the stone. Cut into wedges the thickness of a pound coin. Remove any remaining flesh from the stone and slice into strips.

Toss the mango flesh with the lime juice and zest. In a food processor whizz the garlic, ginger and 50ml water into a purée.

Heat 1 tbsp of the oil in a frying-pan and add the purée. Cook gently until it no longer smells 'raw'. Remove from the heat, and stir in the mustard and then the mangoes.

Stir in the chillies and coriander, the sugar to taste, and season.