Habanero-Mango Chutney

Habanero-Mango Chutney;

4 or more Habaneros (to taste)
2 Mangoes (yellow sweet variety-ripe)
1 Medium yellow onion
10-12 Cloves of garlic
4-5 Tbsp. lime juice (fresh squeezed)(lemon is okay)
1 Tbsp. Aged rice vinegar (apple cider vinegar is fine)

Finely chop 4 seeded Habaneros
Finely chop the garlic
Finely chop the onion
Finely chop the mango
Add lime juice and vinegar, mix well and refrigerate for at least 1 hour. This gives everything a chance to meld the flavors and to get the heat from the peppers. The yield is approximately 1-1/2 cups.
This chutney can be used as a condiment, salsa, dip, topping (vanilla ice cream) or anything else you'd like to spice up.
Enjoy.