1 lb Unripe mangoes
1/3 c  Light brown sugar
1/4 ts Ground fennel
1/2 ts Ground cumin
1/4 ts Red pepper flakes
1/2 ts Salt
2/3 c  Water
1/4 c  Raisins
2 ts Cornstarch dissolved in
2 tb Water
2 ts Vegetable oil
1/2 ts Yellow mustard seed,
Crushed

Peel mangoes & cut in half. Remove pit & discard. Cut flesh into 1/4″
thick slices. Combine mango, sugar, fennel, cumin, pepper flakes,
salt, water & raisins in a saucepan & bring to a boil. Cook over med
heat, partly covered, for 6 minutes or until mango is soft &
translucent. Stir in cornstarch & continue cooking until chutney
thickens. Turn off heat. Heat the oil in a small skillet until hot.
Add mustard seeds. Let spice sizzle for 10 seconds then immediately
pour the entire contents of the pan over the chutney. Mix well &
serve warm, at room temperature, or chilled. Keeps for a day at room
temperature & 4 weeks refrigerated.

Note: This chutney can be made with ripe mangoes; just add a
tablespoon of lemon juice to cut the sweetness.