📝 About This Recipe
Named after a mythical British Army officer in 19th-century India, Major Grey’s is the gold standard of chutneys, balancing luscious sweetness with a sharp acidic bite. This iconic condiment features firm-ripe mangoes simmered in a complex syrup of ginger, garlic, and golden raisins, punctuated by a gentle heat from Kashmiri chilies. It is a masterclass in the 'sweet and sour' profile, designed to elevate everything from a simple sharp cheddar to a complex lamb curry.
🥗 Ingredients
The Fruit Base
- 4 large Fresh Mangoes (peeled, pitted, and cut into 1/2-inch cubes; use firm-ripe fruit)
- 1/2 cup Golden Raisins (roughly chopped to release natural sugars)
- 1/2 cup White Onion (very finely minced)
The Aromatics & Spices
- 3 tablespoons Fresh Ginger (peeled and finely grated)
- 3 cloves Garlic (pressed or minced into a paste)
- 1/2 teaspoon Kashmiri Chili Powder (or red pepper flakes for a milder heat)
- 1 teaspoon Yellow Mustard Seeds (whole)
- 1/4 teaspoon Ground Cloves (freshly ground if possible)
- 1/2 teaspoon Ground Cinnamon (high-quality Ceylon preferred)
The Syrup & Preservatives
- 1.5 cups Apple Cider Vinegar (5% acidity for proper preservation)
- 1.5 cups Light Brown Sugar (packed)
- 1 teaspoon Sea Salt (fine grain)
👨🍳 Instructions
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1
Begin by preparing your mangoes. Ensure they are firm to the touch; if they are too soft, they will turn into jam rather than holding their distinct, beautiful cubes during the long simmer.
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2
In a large, heavy-bottomed non-reactive saucepan (stainless steel or enameled cast iron), combine the apple cider vinegar and light brown sugar.
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3
Place the pan over medium heat and stir constantly until the sugar has completely dissolved and the liquid begins to reach a gentle simmer.
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4
Add the minced onion, grated ginger, and garlic paste to the syrup. Let these aromatics infuse the liquid for about 5 minutes on low heat.
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5
Stir in the mustard seeds, Kashmiri chili powder, ground cloves, cinnamon, and sea salt. The kitchen should begin to smell wonderfully fragrant and spicy.
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6
Gently fold in the cubed mangoes and the chopped golden raisins, ensuring every piece of fruit is coated in the spiced syrup.
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7
Bring the mixture to a boil, then immediately reduce the heat to low. You want a very slow, lazy bubble.
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8
Simmer uncovered for 50 to 60 minutes. Stir occasionally with a wooden spoon, especially toward the end, to prevent the sugars from scorching on the bottom of the pan.
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9
Watch for the visual cue: the chutney is ready when the mangoes look translucent and the liquid has thickened into a heavy, syrupy glaze that coats the back of a spoon.
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10
If the mixture looks too dry before the mangoes are tender, add a splash of water or more vinegar. If it's too runny, continue simmering for another 10 minutes.
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11
Remove the pan from the heat and let the chutney cool slightly in the pot.
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12
For immediate use, transfer to a clean glass jar and refrigerate once cooled. For long-term storage, ladle into sterilized jars leaving 1/2 inch headspace and process in a boiling water bath for 10 minutes.
💡 Chef's Tips
Choose mangoes that are 'chewy-ripe'—they should give slightly when pressed but not be mushy. Always use a non-reactive pot (stainless steel or enamel) because the high vinegar content will react with aluminum or unlined copper, ruining the flavor. For a deeper flavor, let the finished chutney mature in the refrigerator for at least 3-5 days before serving; the spices mellow and the fruit absorbs the syrup. If you prefer a chunkier texture, cut half the mango into 1/2-inch cubes and the other half into smaller 1/4-inch pieces. Adjust the heat by adding a pinch of cayenne pepper if you prefer a 'hot' Major Grey style.
🍽️ Serving Suggestions
Serve alongside a classic Lamb Rogan Josh or Chicken Tikka Masala to balance the heat. Spread a generous layer over a block of cream cheese or serve with aged white cheddar and crackers for an effortless appetizer. Use it as a glaze for roasted pork tenderloin or grilled chicken breasts during the last 10 minutes of cooking. Mix a tablespoon into a turkey sandwich or a chicken salad for a sophisticated, fruity upgrade. Pair with a crisp, dry Riesling or a hoppy IPA to complement the sweet and spicy notes.