In a thick bottomed wok, heat the oil.

Add in the mustard seeds, and the dry chilli. Let the mustard splutter.

Lower the flame to medium, and add in the raw mango cubes.

Add the salt and turmeric. Mix well, and sauté the pieces for 2-3 mins.

Now pour in about 1/2 cup of water. Cover the wok. Let it simmer.

Once the mango cubes are tender (say after 3-4 mins), then add in 1/4 cup of sugar.

Add more water, and bring to a boil.

Turn the heat to low. Taste the chutney, and add the rest of the sugar if required.

Add in the raisins, if using.

Once you have reached the desired sweetness and consistency, pour it out on a serving dish. PS: The consistency of the chutney should be thick.

Sprinkle roasted cumin powder on top.

Let the chutney cool, and then refrigerate for 1-2 hours. Serve cold.