Mango Chutney


INGREDIENTS:
 
1 ripe mango, diced
1 habanero or scotch bonnet pepper, finely chopped
2 tbsp. red bell pepper, chopped
1 clove garlic, finely chopped
1/2 tsp. ginger, finely chopped or grated
pinch sugar
1/4 cup white vinegar
juice of 1/2 lime
 
METHOD:
Peel and dice mango into a bowl-- it should be pretty messy or
it isn't ripe enough.   Add the remaining ingredients in the
order given, squeeze the lime over it, and mix the whole thing
thoroughly.   Cover and refrigerate at least overnight, the
longer the better. 

I use this chutney as a steak sauce, but it's quite versatile
so be creative!   I find that the fresh heat of the habanero
compliments mangoes better than any other pepper.   I've added
the red bell only for color.