Mango Chutney Major Grey Style Recipes

MANGO CHUTNEY (MAJOR GREY'S STYLE)

Mango Chutney (Major Grey's Style) image

Sweet and tangy with a kick of heat in the background, Major Grey's Mango Chutney is a delicious accompaniment to curries, meats, and cheeses.The spice level of this chutney is easily tailored to your personal preferences by adjusting the amount of chili pepper and ginger in the recipe.Makes about 5 cups of chutney.Recipe adapted from my favorite commercial brands and various recipe sources, mostly Saveur and The Guardian

Provided by Amanda Biddle

Time 1h

Number Of Ingredients 16

Ingredients

3 pounds Champagne mangoes (, peeled and cut into 1/2-inch dice (4 cups of diced fruit))
1 cup granulated sugar (*)
1 cup light brown sugar (, packed)
1 cup apple cider vinegar
1 cup golden raisins
1/3 cup peeled grated ginger ((use a microplane), or mince very finely with a knife)
1/2 lime ((preferably, thin-skinned), seeded and cut into a small dice**)
1 small red chili pepper (, seeded, de-veined and cut into a small dice***)
1 teaspoon grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 garlic cloves (, minced)
1 large yellow onion ((about 2 cups), finely chopped)
1 cinnamon stick
1-1/2 teaspoons mustard seeds

Steps:

Stir all ingredients together in a large, heavy-bottomed pot and bring to a boil over medium-high heat. Reduce heat to maintain a steady bubble and cook, stirring often, until chutney is thick, about 35 minutes.
Cool, remove cinnamon stick and serve chutney chilled or at room temperature. Flavors will deepen with time.
Store cooled chutney in airtight containers in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year (be sure to leave about 1/2-inch at the top of your containers for expansion if freezing).
The chutney can also be jarred and sealed according to standard canning guidelines for preserves.

Nutrition Facts : Calories 145 kcal, Carbohydrate 36 g, Sodium 122 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

MANGO CHUTNEY - MAJOR GREY STYLE

Mango Chutney - Major Grey style image

This sweet and slightly spicy Mango Chutney can go anywhere you need a touch of sweet fruity spicy goodness. It gets along well with pork, chicken and shrimp. Can be used in many recipes, either hot or cold. It makes a total of 4 cups. You can even eat it on a slice of good buttered bread.

Provided by Sid's Sea Palm Cooking

Time 2h20m

Number Of Ingredients 14

Ingredients

6 cups, sliced cubed firm mango - slightly underripe
2 cups brown sugar - Can be either dark or light brown sugar. Dark brown sugar has a slightly stronger taste
1 cup apple cider vinegar
1 onion, finely minced - about 1 cup
1 cup raisins
1/4 cup cinnamon sugar
1 whole cinnamon stick
1 1/2 Tablespoons fresh ginger - microplaned and firmly packed
1 Tablespoon finely chopped candied ginger
1/4 lime - thin skin - finely chopped, peel and all
2 Thai chile peppers - crushed
1 teaspoon mustard seed -heated in pan till popping
1/4 tsp. ground cloves
1/4 teaspoon ground cardamom or the contents of 6 cardamom pods, crushed

Steps:

Peel and cut mango into small dice, leaving a few larger pieces. Peel and finely dice 1 onion.
Add the mango, onion, vinegar and sugar to a large pot. Then add the remaining ingredients and let simmer for at least 2 hours, until it reaches a jam consistency. You can taste along the way and add more sugar if needed or more vinegar.
Place 1/3 cup mango chutney into each recess in a silicone cube freezing tray or into 2 oz. plastic 'shooter' cups and freeze. Allow to thaw overnight before using.

Nutrition Facts : Calories 178.90, Fat 0.41, SaturatedFat 0.08, Carbohydrate 45.14, Fiber 2.01, Sugar 40.44, Protein 1.18, Sodium 10.09, Cholesterol 0.00

MAJOR GREY'S MANGO CHUTNEY

Major Grey's Mango Chutney image

Categories Fruit Condiment/Spread Spring Dinner Sauté Vegetarian

Number Of Ingredients 13

Ingredients

3 cups mango (ataulfo)
1 cup sugar- mascabado or white 1 cup + to taste
1 cup vinegar, apple cider or white
1 cup raisins, golden or normal
1/3 cup fresh ginger, grated or chopped fine
1/2 piece Mexican lime, little, thin skin
3/4 piece serrano chile, small
1 teaspoon nutmeg, salt each
1/2 teaspoon ground clove, ground black pepper, each
2 cloves garlic, minced
2 cups onion, one large chopped or
1 stick cinnamon
1 1/2 teaspoons mustard seeds

Steps:

Put all ingredients in pot. Stir. Bring to boil
Reduce heat to low and cook, stirring often, until thick, about 35 minutes.

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