Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    ripe mango or papaya
   1      medium        yellow onion
   1      medium        garlic clove
   5                    habanero chiles -- stemmed
   1      inch          ginger root coarsely chop
     1/2  teaspoon      turmeric
   1      tablespoon    dry mustard
   1      pinch         cumin
   1      pinch         coriander
     1/2  tablespoon    honey
     1/2  cup           cider vinegar
     1/2  cup           water
   1      teaspoon      salt

Preparation:

In a blender, puree the mango, onion, garlic, chiles, ginger root, turmeric, mustard, cumin, coriander, and honey. Transfer mixture to a bowl. In a non-reactive saucepan, bring the vinegar, water and salt to a boil. Pour over mango mixture and stir well. Allow to cool before bottling. Refrigerated, the sauce will keep approximately 6 weeks.