Combine the cranberries, citrus juice and brown sugar in a small pot. Bring to a boil, then remove from the heat and let stand 15 minutes. Place in a bowl and mix in the mango chutney and cilantro. Cool to room temperature and then store in the fridge until needed. Preheat your grill to medium-high. Brush the turkey with the oil; season with cumin, salt and pepper. Grill the turkey 2-3 minutes per side, or until cooked through. Serve the turkey cutlets with a spoonful of the chutney alongsid