📝 About This Recipe
Tracing its roots back to the British Raj, this iconic 'Major Grey’s' style chutney is the gold standard of Anglo-Indian preserves. It features a sophisticated balance of sun-ripened mangoes, sharp ginger, and sweet raisins, all simmered in a tangy vinegar reduction. This versatile condiment offers a complex profile of sweet, sour, and mild heat that elevates everything from sharp cheddars to roasted meats.
🥗 Ingredients
The Fruit Base
- 4 pounds Fresh Mangoes (firm but ripe, peeled and cut into 1/2-inch cubes)
- 1 cup Golden Raisins (also known as sultanas)
- 1/2 cup Fresh Ginger (peeled and finely minced or matchstick cut)
- 4 cloves Garlic (finely minced)
The Brine and Sweetener
- 2 cups Light Brown Sugar (packed)
- 1 cup White Granulated Sugar
- 3 cups Apple Cider Vinegar (5% acidity)
- 1 tablespoon Sea Salt
Spices and Aromatics
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 6 pieces Whole Cloves
- 1 piece Cinnamon Stick (about 3 inches long)
- 1 tablespoon Yellow Mustard Seeds
- 1/4 teaspoon Ground Allspice
- 1 medium Onion (very finely diced)
👨🍳 Instructions
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1
Prepare your mangoes by peeling them and slicing the flesh away from the large central pit. Dice the fruit into uniform 1/2-inch cubes to ensure even cooking and a consistent texture.
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2
In a large, heavy-bottomed non-reactive pot (stainless steel or enameled cast iron), combine the apple cider vinegar, brown sugar, and white sugar.
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3
Place the pot over medium heat and stir constantly until the sugars have completely dissolved and the liquid begins to simmer.
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4
Add the diced mangoes, finely minced ginger, garlic, and diced onion to the simmering syrup. Stir gently to coat the fruit.
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5
Stir in the golden raisins, mustard seeds, salt, chili flakes, and ground allspice.
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6
Add the cinnamon stick and whole cloves. To make removal easier later, you can tie these whole spices in a small piece of cheesecloth.
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7
Bring the entire mixture to a boil, then immediately reduce the heat to low. You want a steady, gentle simmer.
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8
Cook uncovered for 60 to 75 minutes. Stir every 10-15 minutes at first, and more frequently toward the end to prevent the sugars from scorching on the bottom of the pot.
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9
Monitor the consistency; the chutney is done when the mangoes are translucent and the liquid has reduced to a thick, syrupy glaze that coats the back of a spoon.
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10
Remove the pot from the heat. Carefully fish out the cinnamon stick and the whole cloves and discard them.
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11
While the chutney is still hot, ladle it into sterilized glass jars, leaving about 1/2 inch of headspace at the top.
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12
Wipe the rims of the jars with a clean, damp cloth, apply the lids, and allow them to cool to room temperature before refrigerating. For long-term shelf storage, process in a boiling water bath for 10 minutes.
💡 Chef's Tips
Use mangoes that are 'cheeky'—firm enough to hold their shape but ripe enough to be sweet; avoid overripe, mushy mangoes. If you prefer a smoother texture, you can lightly pulse a portion of the finished chutney in a blender, but the classic Major Grey style is chunky. Don't skip the fresh ginger; the 'bite' it provides is essential to balancing the heavy sugar content. Let the chutney mature in the fridge for at least 48 hours before serving; the flavors meld and the vinegar sharpness mellows significantly over time. If the chutney becomes too thick before the mangoes are tender, add a splash of water or more vinegar to loosen it.
🍽️ Serving Suggestions
Serve alongside a classic Indian Chicken Tikka Masala or Basmati rice pilaf. Spread over a toasted baguette with a thick slice of sharp English Cheddar or creamy Brie. Use as a glaze for roasted pork loin or grilled chicken breasts during the last 10 minutes of cooking. Mix a tablespoon into a chicken salad with mayo and celery for an instant 'Coronation Chicken' vibe. Pair with a crisp, dry Riesling or a hoppy IPA to cut through the sweetness and spice.