1 cup very ripe, peeled, cubed mango
1/3 cup water
2 tablespoons cider vinegar
1/2 Scotch bonnet pepper, finely minced
1/2 teaspoon each: turmeric, ground dry mustard and sugar
1/4 teaspoon salt
In a small saucepan, combine mango, water, vinegar, garlic, pepper, turmeric, dry mustard, sugar and salt. Cover and simmer 30 minutes. Pour into a food processor or blender; process until smooth and of pourable consistency. The amount of time will vary based on the equipment you’re using. Cool to room temperature before storing in a clean, dry bottle or jar with a tight-fitting lid. This will keep in the refrigerator a few months.
Makes 1 cup.