Wednesday, August 21, 2019

Major Grey's Chutney - Toast Topper #84

Major Grey's Chutney is full of spice with a delicate tropical undercurrent thanks to mango!

Major Grey's Chutney

Chutney is definitely a go-to condiment in my household. Mom puts any incarnation of it in stir fries, with grilled meat and even steamed veggies and rice! I, on the other hand, enjoy it - just not to the extreme. In any case, we always have a jar or two on hand, and making up a batch is a great way to use up spices and various fruit and veggies laying about.

We had bought some mangoes on sale with the aim of making fruit trays for company, however (as always seems to happen) we overbought. Who could tell how many cubes one mango yielded? Anyways, I was given the remaining, almost-overripe mango to use in "whatever", and since I didn't have any pectin on hand, I knew jam was out. However, a quick perusal of the internet led me to Saveur, who had a recipe for one of the most famous chutneys out there - Major Grey's! I have no idea what the background of this condiment is other than it being an English - Indian hybrid served with aged cheese, but since it was full of ingredients we knew and liked I decided to give it a whirl.

One thing about making this - and any - chutney is that it is one of the most fragrant recipes you'll ever make. The heat blooms the spices, perfuming the kitchen for hours even after it's long been bottled. The vinegar is the first thing to make your eyes water, but the sweet, spicy and woodsy aromas soon rush in. The mango adds a subtle floral sweetness, but in the end it doesn't taste distinctly like the fruit - it is part of a greater whole. At any rate, this went exceptionally well in Mom's usual applications, as well as dolloped on crispbread over cream cheese and with Black Bread and old Cheddar. Next time mangoes go on sale, I may buy some extra just for this!

Major Grey's Chutney
Adapted from Saveur
Makes ~2 cups
1 1⁄4 lbs mangoes, peeled and finely chopped
2 cloves garlic, minced
½ large yellow onion, finely chopped
½ cup sugar
½ cup packed Muscovado or dark brown sugar
½ cup apple cider vinegar
½ cup golden raisins
¼ cup grated fresh ginger
1 ½ tbsp lemon juice
1 tsp red chile powder
1 tsp turmeric
½ tsp nutmeg
¼ tsp cardamom
½ tsp Kosher salt
1⁄4 tsp cloves
1⁄4 tsp black pepper
1⁄4 tsp ground pink peppercorns
1 stick cinnamon
  1. Combine all ingredients in a large, deep pot and bring to a boil. 
  2. Reduce heat to medium-low; cook, stirring often, for 2 - 2 1/2 hours, until reduced and thick,
  3. Process in a waterbath canner for 20 minutes or store in the fridge up to 2 months.

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