Hot Chilli Sauce for Gumbo

Goes with the Chicken Gumbo

15 habanero (scotch bonnet) chillies, roughly chopped
1 ripe mango, peeled, pitted and mashed
240ml English mustard
50g brown sugar
60ml white wine vinegar
1 tbsp curry powder
1 tbsp ground cumin
1 tbsp chilli powder
salt and pepper to taste

Mix all the ingredients together then purée in a blender before funnelling into a bottle. Place in the fridge and allow to stand in the fridge for at least two weeks before using. Store in the fridge (but it will keep for ages).