Mango Chutney Major Greys Style Recipes

MANGO CHUTNEY (MAJOR GREY'S STYLE)

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.

MANGO CHUTNEY - MAJOR GREY STYLE

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.

MANGO CHUTNEY CHEESE BALL

Steps:

• In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream. Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
• To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.

MANGO CHUTNEY

Steps:

• 1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
• 2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed for Longer Time Processing Procedure.
• SERVING SUGGESTION: Chutney Butter
• Serve with grilled or barbecued chicken parts.
• Combine 3 tbsp (45 mL) Mango Chutney and 1 tbsp (15 mL) softened butter or margarine. Stir in 2 tsp (10 mL) chopped fresh cilantro and a pinch of cayenne pepper.
• Makes 1/4 cup (50 mL).

MAJOR GREY'S MANGO CHUTNEY

Steps:

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

MAJOR GREYS ARMY CHUTNEY

Steps:

• Peel the mangoes and cut them into i/2 -inch segments.
• Sprinkle well with the coarse salt and let stand overnight. Wash off the salt in the morning.
• Boil the green gingerroot in water for 30 minutes, then drain.
• Tie the spices in a muslin bag large enough to allow swelling.
• Put the vinegar in a heavy kettle and add the spice bag, sugar and drained gingerroot. Simmer gently for 30 minutes, stirring often.
• Add the onions, garlic, raisins, currants and chilies.
• Add half of the mangoes and simmer for 2 hours, stirring and watching carefully.
• Add the almonds and preserved gingerroot and the rest of the mangoes.
• Simmer for another 2 hours, or until the mixture is as thick as jam.
• Remove the spice bag.
• Arrange the fruit and other ingredients in a tasteful manner in hot sterilized jars, with almonds and raisins showing through the glass.
• Seal.
• Stand in a cool place for several weeks before using.
• This chutney can be kept for years.

MAJOR GREY CHICKEN CURRY

Steps:

• Fry onion in oil until translucent but not brown. Whisk in curry powder. Cook for 2 minutes. Whisk in pureed chutney and the cream. Add salt to taste.
• Saute sliced chicken breast in a small amount of oil until cooked halfway through, about 3 minutes. Add sauce and simmer until chicken is cooked through, about 10 minutes. Garnish with green onions and serve.
• This is great served over jasmine or basmati rice.