Sorry Wendy, I forget to look back sometimes! I don't actually have a recipe as such, sorry. I used a nice ripe mango, the juice and flesh of 3 limes and the rind of 1, a small bag of castor sugar, a small (2cm) chunk of fresh ginger root, peeled and bruised. I finely chopped about 12 Habs, i used Congo Black, Paper Lantern and Orange, along with a handful of Jalapenos and a dozen Thai Bangkok Uprights. Put them all in the pan together, bring to the boil, simmer for about 20mins, stirring frequently, then blitz in a liquidiser (don't breathe in the fumes, you won't talk for days!) return to the heat to thicken and then let set in pots. I gave a lot out to family but if you wanted to keep it for a while i would suggest using a boiling water bath to ensure you don't get nasty bacteria while storing.
It seriously kicks butt on a ham sandwich and goes lovely with cooked meat instead of the usual sauces and mustard. I hope you enjoy :o)