Ingredients
1 large carrot (about 6 ounces), chopped
1 small onion (about 4 ounces), chopped
7 small fresh orange habanero chiles, seeded and deveined
2 ripe mangoes, peeled and seeded
2 1/2 teaspoons coarse salt
1 teaspoon light-brown sugar
3/4 cup distilled white vinegar
Preparation
Process carrot in a food processor until very finely chopped; set aside. Process onion in food processor until very finely chopped; set aside. Pulse chiles in food processor. Return carrot and onion to food processor. Add mangoes, salt, and sugar. Pulse to puree, about 2 minutes.
Transfer to a medium saucepan, and stir in vinegar and 3/4 cup water. Bring to a boil. Reduce to a simmer; cook, stirring occasionally, about 25 minutes. Let cool completely. Divide among small bottles, or pour into an airtight container. Store in the refrigerator up to 6 weeks.
