Toast the mustard seeds and aniseeds in an unoiled saucepan over medium heat for 1-2 minutes or until slightly fragrant. Let cool. Place the seeds, peppercorns, cloves and cinnamon stick in a small muslin bag (or wrap in cheesecloth) and place in the pan. Add the kumquats, dates, cherries, orange juice, apple cider vinegar, sugar and ginger. Bring to ingredients to a boil over high heat, stirring often. Reduce the heat and simmer the ingredients for 35-40 minutes or until the chutney thickens. Let cool. Remove the muslin bag. Makes about 2-1/2 cups