Instructions: 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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