Recipe - Quick Mango Chutney

1 pound Unripe mangoes
1/3 cup Light brown sugar
One fourth teaspoon Ground fennel
One half teaspoon Ground cumin
One fourth teaspoon Red pepper flakes
One half teaspoon Salt
2/3 cup Water
One fourth cup Raisins
2 teaspoon Cornstarch dissolved in
2 tablespoon Water
2 teaspoon Vegetable oil
One half teaspoon 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip