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Mango Chutney

1 pound unripe mangoes
1/3 cup light brown sugar, packed
1/4 teaspoon ground fennel
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2/3 cup water
1/4 cup raisins
2 teaspoons cornstarch dissolved in 2 tablespoons water
2 teaspoons vegetable oil
1/2 teaspoon black or yellow mustard seed, crushed

Peel mangoes and cut in half. Remove pit and discard. Cut flesh
into 1/4 inch thick slices.

Combine mango, sugar, fennel, cumin, pepper flakes, salt, water
and raisins in a saucepan and bring to a boil. Cook over medium
heat, partly covered, for 6 minutes or until mango is soft and
translucent. Stir in cornstarch and 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 and serve warm, at
room temperature, or chilled. Keeps for a day at room temperature
and 4 weeks refrigerated. Makes 2 cups.

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


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