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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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