Mango Chutney

Chutney’s can be sweet, spicy, sour, thick or thin.  I imagine that the curries of India came as a bit of a palate shocker to the British and fruit chutney’s were used as a way to calm down the heat of curries.   

There are so many different chutneys out there, and originally they were used as a method of preserving various fruits and spices.   I’ve enjoyed mint chutney’s, tamarind chutneys, and others back when I was able to go and eat out at Indian restaurants.  

A side note here, Mango chutneys are probably more Caribbean in nature, rather than totally Indian. 

You can read more about Chutney’s here at Wikipedia

Now for the Major Grey Chutney, which is probably one of the most common chutneys. It was supposedly made at the behest of a British officer by the name of Major Grey.  I’m sure his cook is the true originator of the chutney.  It’s also been westernized by the addition of vinegar as a preservative.  You can read about it here.

I made this a Major Grey style, using most of the spices that you can find in commercial chutneys. However, I did add some cardamom, which is not usually used, and feel free to leave it out, but I liked the warmness of the spice and how it complemented the other flavors.   

I freeze my chutney, in small ‘me’ serving sizes, cause I’m the only one who eats chutneys in this house. 

Chutney’s go so well with so many different dishes.  I love mixing it with a little Thai Green Curry paste, and adding it to some cooking shrimp for Taco’s.  

It’s also great mixed with a little mayonnaise or yogurt and using it in a chicken Salad.

I prefer to freeze it in small containers or in a silicone cube tray, and then just taking out what I need for dinner or lunch or a snack. It does keep for a couple of weeks in the fridge, however, since I’m the only one who eats it here, I prefer freezing it in either a silicone ice cube tray or small ‘shooter’ glasses.

Here is the recipe.

Mango Chutney

• 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

Instructions

1. Peel and cut mango into small dice, leaving a few larger pieces.   Peel and finely dice 1 onion. 
2. 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.  
3. 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.