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.
Recipe from "Hot Licks"