6 Thai chilies (Bird’s eye chili)
2 Habanero chilies
1/2 cup grated carrot
Zest of 1/2 a lemon
Juice of 1/2 a lemon
1/2 cup onions, chopped roughly
5 ounces mango puree
1/4 cup white vinegar
1/4 cup sugar
1/2 teaspoon salt
1. Blend together the Thai chilies, habaneros, carrot, zest of lemon,
lemon juice, onions and mango puree.
2. Transfer into a saucepan. Add sugar and salt Cook for about
3. When cooled, transfer into the blender again. Add vinegar and
4. Transfer into a jar. Keep covered and refrigerate.