Instructions: In heavy saucepan, heat the oil over medium high heat. Stir in cumin, fennel seeds, and mustard seeds. When the mustard seeds begin to pop, add the ginger. Cook for about 2 minutes, then add the water, orange juice and turmeric. Bring to a boil. Cover, lower heat and simmer for 15 minutes. Add the mango, salt, sugars, chili, and cayenne. Combine and simmer for 25 to 30 minutes, uncovered, or until chutney is thick and mango is translucent.

Yield: 2 1/2 cups

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