3 unripe mangoes (supermarket mangoes are fine), about 200g/7oz each, peeled and cut into small cubes
1 tsp dried chilli flakes
50²µ/1ΒΎ΄Η³ϊ demerara sugar
1 tsp fennel seeds, crushed
1 tsp ground ginger
Β½ tsp nigella seeds
2 tbsp rapeseed or sunflower oil
Β½ tsp salt
4 tbsp white pickling vinegar