15 habanero or scotch bonnet peppers, stemmed, seeded, and minced
    2 large white onions, minced
    1 papaya, peeled and diced
    1 mango, peeled, pitted, and diced
    2 tablespoons Dijon mustard
    1/2 tsp. turmeric
    1/2 tsp. curry powder
    3 cups vinegar
 
Place all ingredients in a pan, bring to boil, lower the heat, and let
simmer for 30 minutes.  Remove from heat, cool, and store in a jar in
refrigerator.
 
Heat Scale: Extremely Hot.
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html