Shava's Jamaican Mango Chutney

Toss in a bowl and refridgerate:

• 1 qt of mango pulp and chunks (1/2 inch chunks are nice, but your results will vary with the ripeness and size of the mango. I like pretty soft ones, that just barely chunk without going to juice and pulp...)
• 1 sweet red onion (the ones that are more lenticular are usually sweeter -- it can be large or small to taste)
• 1/2 to one cup of small diced colored sweet peppers (I like to get yellow, orange, red and green for this, if it's a party. But just one color works fine)
• 1/2 can coconut milk, or make your own, maybe a cup
• a little chopped cilantro, to taste -- some folks think it tastes like soap, so if I don't know the folks who'll be eating it, I omit it.
• 1 nice ripe tomato if good ones are on the market, squeezed and diced. Omit if only winter tomatos are available. Sometimes romas extend the season.
• 1 T salt

blend or process:

• 3-4 cloves of garlic
• one bird pepper, if you can find one, dried is fine
• about 1.5 T habanero pods (or scotch bonnets), which is about 2 large or 4-6 small
• 1/2 t allspice
• 1/4 t cinnamon
• a few coriander seeds

Let sit in the fridge overnight if possible.
Best thing in the world on sweet potato cakes, or any kind of fritter.

Keeps a couple weeks, but best within a few days. Freezes, but not as good after. I've considered making popsicles out of this, since they'd look so pretty and shock people so much! ;)