“Major Grey” Style Chutney
Here’s a great recipe to make this well-known chutney which is delicious to accompany grilled beef. The nice thing about it is that you can make this any time of the year, as the ingredients are always available. The flavor is reminiscent of the English colonists during their time in India and the Middle East.
4 cups of prepared mango (about 5 -6)
1 cup dark brown sugar
1 cup cider vinegar
1 cup yellow or red onion
3/4 cup golden raisins (optional)
1/2 cup lime, seeded and chopped
1/2 cup grated ginger root
1/2 cup peeled, seeded & chopped orange
1/2 cup molasses
1/4 cup peeled, seeded & chopped lemon
3 garlic cloves, minced
1 tbs mustard seed
1 tsp dried pepper flakes
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
2 tbs cilantro
Peel pit and chop mangos and measure 4 cups.
Fill boiling water canner and place 6 clean 250 ml mason jars in canner and bring to high heat.
Combine mangos, sugar, vinegar, onion, raisins, ginger root, lime, orange, lemon, molasses, pepper flakes, garlic, mustard seed, cinnamon, cloves and allspice in large stainless stee or other non-reactive saucepan and bring to boil, stirring occasionally. Boil gently for about 30 minutes.
Wash new snap canning lids and place in boiling water for 5 minutes. Add cilantro during last 5 minutes of cooking.
Ladle chutney into hot jars and fill to within half inch of top rim. Remove air bubbles and re-adjust head space. Wipe jar edge to remove any stickiness or food particles. Place snap lids on and apply screw band until fingertip tight. Process in boiling water bath for 10 minutes at altitudes up to 1000 ft above sea level. For altitudes from 1000 to 3000 ft add 5 minutes to processing time.For each additional 3000 ft above sea level, add another 5 minutes.














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