1    Ripe mango or papaya
1 md Yellow onion
1 md Garlic clove
5    Habanero chiles -- stemmed
1    1" piece ginger root
-coarslely chopped
1/2 ts Turmeric
1 tb Dry mustard
pn Cumin
pn Coriander
1/2 tb Honey
1/2 c  Cider vinegar
1/2 c  Water
1 ts Salt

In a blender, puree the mango, onion, garlic, chiles, ginger root,
turmeric, mustard, cumin, coriander, and honey. Transfer mixture to a bowl.
In a nonreactive 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.

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