mango chutney

I would like to replicate the commercial Major Grey's Chutney; ingredients are:
mangoes, corn syrup, raisins, lime juice, tamarind concentrate, spices, onion powder.
It is mostly fruit flavored, not spice (like cumin, coriander etc) and that profile works well for the recipe where I'm using it. Have you seen or made a similar recipe? and have you worked with Frozen mangoes or do you think canned are better (not mango season now, IIRC)? My Love had some TrJ frozen mangoes the other day and he said they were flavorless. Thx much for your help.

LeBec Fin
  • 4316 views
  • 2 Comments

2 Comments

Pegeen
Pegeen February 6, 2015
I've had good luck with frozen mangoes. Maybe try a different brand?

I got this recipe from a web site (MothersKitchen.blogspot.com) and liked it:

From http://motherskitchen.blogspot.com/2009/04/major-greys-chutney.html

“This chutney recipe is based on one I found in my new favorite canning book Ball's Complete Book of Home Preserving (if you buy no other canning book, get this one! It's fantastic!). I made mine more spicy than the published recipe. It's not as sweet as the bottled kind. By the way, Major Grey probably isn't a real person, but his name is the standard for British chutneys.”


Major Grey's Chutney

4 cups chopped mango, about 5-6 medium
1 cup dark brown sugar
1 cup apple cider vinegar
1 cup yellow onion, chopped coarsely
3/4 cup golden raisins
1/2 cup lime, seeded, chopped
1/2 cup ginger root grated
1/2 cup peeled, seeded and chopped orange
1/2 cup molasses
1/4 cup peeled, seeded and chopped lemon
3 cloves garlic minced
1 T. mustard seed
1 T. dried red pepper flakes
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbsp finely chopped fresh cilantro

Directions

Combine mangoes, sugar, vinegar, onions, raisins, lime, ginger root, orange, molasses, lemon, garlic, mustard seed, red pepper flakes and cook for about 30 minutes, stirring often. Add cinnamon, cloves, allspice and cilantro and cook for about 10 minutes more, until chutney starts to thicken.

Ladle chutney into a hot jar to within 1/2" of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2". Wipe jar rim removing any stickiness. Top with a lid and band, tighten to finger tight. Process 10 minutes at altitudes up to 1,000 ft.
 
Nancy
Nancy February 6, 2015
Let bec fin - I'm a big chutney fan, and have one recipe, adapted from Toronto Life magazine around 1980, where my headnote is "closest I''ve come to tasting like Major Grey's." So old I"m not sure of copyright. If you email me, I can either send it to you or adapt more and publish here. I''ve found tasty frozen mango slices from President's Choice, a Canadian brand in limited USA distrinlbution. failing that, yes canned or indian or Thai retail products, if you have an accessible Asian store. You may also use dried mango, reconstituted. In that case, reduce the sugar a bit as they're heavily sweetened. Good luck.
 
Recommended by Food52

Popular on Food52