Smells Like Burning

Two farmers market purchases last week conspired to make my first every chutney attempt happen: crazy spicy Jamaican hot peppers and mangoes. I'm not sure why I even bough the mangoes. Probably because they were really cheap and that's great but its always a lottery with market mangoes. Will they suck (probably) or will they be an awesome find (not likely)?

These mangoes sucked.
The hot peppers were bought on a whim. A pile of green Jamaican ones and a some really hot red ones from Guyana. I decided to attempt spicy mango chutney with my suckey mangoes and hot peppers. Oh and some rather hard pears that had been in the fridge for a long time but still tasted pretty alright. There's some other stuff in there too.
I loosely followed this recipe but with pears instead of apples. I used 3 mangoes because their crappiness mostly meant that there wasn't a lot of usable mango flesh on them. I also used less sugar (1 cup and would probably only use half next time as it was still very sweet).
For spice I added two of the green Jamaican hot peppers and one hot red pepper. I really wasn't sure of how the burns-for-five-minutes-when-you-touch-your-tongue-to-it level of hottness was going to translate in the chutney so I didn't want to go totally overboard. While I was chopping the peppers up really tiny my eyes started watering and my nose started burning, I didn't think that was a good sign.
Everything into the pot (except the spices and lemon juice which are added at the end)It took about half an hour for everything to simmer down and thicken. For much of that it smelled like hot peppers through the kitchen and was irritating to breath. In the end though the spice mellowed out to just a pleasant after burn and I had two jars of delicious, delicious chutney! Seriously, so delicious.