📝 About This Recipe
Legend has it that this iconic condiment was created by a British Army officer in 19th-century India, blending the vibrant heat of the East with the refined sweetness of the West. This sophisticated spread features luscious chunks of mango simmered in a complex syrup of ginger, garlic, and golden raisins, balanced by a sharp vinegar tang. It is the gold standard of fruit spreads, offering a multi-dimensional flavor profile that is simultaneously sweet, savory, and subtly spicy.
🥗 Ingredients
The Fruit Base
- 4 lbs Fresh Mangoes (firm-ripe, peeled, pitted, and cut into 1/2-inch cubes)
- 1 cup Golden Raisins (plump and seedless)
- 1 medium White Onion (finely minced)
The Aromatic Syrups
- 2 cups Light Brown Sugar (packed)
- 1.5 cups Apple Cider Vinegar (5% acidity)
- 1/4 cup Fresh Ginger (peeled and very finely julienned)
- 4 cloves Garlic (minced)
Spices and Seasoning
- 2 tablespoons Yellow Mustard Seeds (whole)
- 1 teaspoon Sea Salt (fine)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/2 teaspoon Ground Cinnamon (high quality)
- 1/4 teaspoon Ground Cloves
👨🍳 Instructions
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1
Prepare the mangoes by peeling them and slicing the flesh away from the large flat pit. Dice the fruit into uniform 1/2-inch cubes to ensure even cooking.
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2
In a large, heavy-bottomed non-reactive pot (stainless steel or enameled cast iron), combine the apple cider vinegar and light brown sugar.
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3
Bring the vinegar mixture to a boil over medium-high heat, stirring constantly until the sugar has completely dissolved.
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4
Add the finely minced onion, julienned ginger, and minced garlic to the boiling syrup. Reduce heat to medium and simmer for 5 minutes to soften the aromatics.
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5
Stir in the diced mangoes, golden raisins, mustard seeds, salt, chili flakes, cinnamon, and cloves.
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6
Bring the entire mixture back to a gentle boil, then immediately reduce the heat to low. You want a very slow, steady simmer.
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7
Cook uncovered for 50 to 60 minutes. Stir occasionally at first, and more frequently toward the end of the cooking time to prevent scorching.
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8
The chutney is ready when the mangoes are translucent and tender, and the liquid has thickened into a syrupy, jam-like consistency that coats the back of a spoon.
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9
Remove the pot from the heat and let the chutney cool in the pot for about 20 minutes.
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10
Taste and adjust seasoning; if you prefer more acidity, add a teaspoon of lemon juice; for more heat, add another pinch of chili flakes.
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11
Ladle the warm chutney into sterilized glass jars, leaving 1/2 inch of headspace.
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12
Seal the jars and allow them to cool completely on the counter before transferring to the refrigerator, where the flavors will continue to meld and deepen over the next 48 hours.
💡 Chef's Tips
Use mangoes that are 'firm-ripe'—if they are too soft, they will turn into mush; if too green, they won't have the characteristic sweetness. Always use a non-reactive pot (stainless steel or enamel) because the high acid content in the vinegar will react with aluminum or unlined copper, ruining the flavor. For a deeper, more savory note, you can lightly toast the mustard seeds in a dry pan for 30 seconds before adding them to the pot. If you enjoy a smoother texture, you can lightly pulse a portion of the finished chutney in a food processor, though traditional Major Grey's is chunky. This chutney keeps beautifully in the refrigerator for up to 3 weeks or can be processed in a water bath canner for long-term shelf storage.
🍽️ Serving Suggestions
Serve as a classic accompaniment to Lamb Curry or Chicken Tikka Masala to balance the spice. Spread generously over a toasted baguette with creamy Brie or sharp aged Cheddar cheese. Use as a glaze for roasted pork tenderloin or grilled salmon during the last 10 minutes of cooking. Mix a tablespoon into a chicken salad with mayo, celery, and toasted almonds for an Anglo-Indian twist. Pair with a crisp, off-dry Riesling or a hoppy IPA to complement the sweet and spicy notes.