Peel and dice mango into a bowl-- it should be pretty messy or it isn't ripe enough. Add the remaining ingredients in the order given, squeeze the lime over it, and mix the whole thing thoroughly. Cover and refrigerate at least overnight, the longer the better. I use this chutney as a steak sauce, but it's quite versatile so be creative! I find that the fresh heat of the habanero compliments mangoes better than any other pepper. I've added the red bell only for color.
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