Jar and lids should be thoroughly cleaned with warm, soapy water. Jars should be covered with hot water in a large kettle. 10 minutes of boiling. Take out of the pot and drain.

Mangoes should be peeled and split in half to separate the checks. Cut each check into slivers that are about 1/2 inch thick.

Place the mango slices in the sterilized jar.

Add the minced red chili.

Salt, sugar, and vinegar should all be combined in a pot. over very hot, Stirring the salt and sugar to dissolve them, bring to a boil.

Sliced green mangoes are covered in brine, which should fill the jar to within 1/2 inch of the top. To get rid of any bubbles, gently tap the jars on the counter. If necessary, add extra brine.

Put a tight-fitting lid on top. Before opening, place in the refrigerator for about 48 hours to enable flavors to meld. Let cool to room temperature.