Because our culinary profile at home can best be described as a gentle bifurcation of North and South Indian cuisines.
Slice into julienne, as thick or thin as desired.
Add it to the julienned mango ginger.
Slice a lemon. Or two. (The excess juice from the relish makes a great flavoured, tangy addition to gravies or as a dressing in salads! So use more if that’s needed!)
Add the juice to the ginger-chilly mix. It’s always helpful to filter out the seeds.
Add in the salt. Mix well.
And it’s done! Keeps well in the fridge for several days – though it won’t last that long for sure!