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