This is some tasty chutney, but I probably wouldn't have made it just on it's own. It is used for the Shrimp and Coconut Curry with Green Beans recipe from the December, 2010 issue of Bon Appetit magazine. There's lots of chopping involved in this one and there is tons left over. But it goes great on all kinds of leftovers (see the recipe for Spicy Shrimp Quesadillas).
Cut and peel all white pith from oranges, following contour of fruit. Cut segments into ⅓-inch cubes; place in medium bowl. Add all remaining ingredients; toss to blend. Season with salt.
Can be made 8 hours ahead. Cover and chill.