Major Grey Chutney Recipe
My Major Grey chutney recipe is made with mangoes, raisins, ginger, brown sugar, and a wide variety of spices and seasonings. This classic chutney all comes together to create a savory and sweet relish that you can pair with almost anything!
The first time I tried chutney I was hooked! There are so many different flavors and textures to choose from, and it’s one of those condiments that takes whatever you serve it with to the next level. I’ve made quite a few versions of this Indian-inspired sauce, including this mint version called pudina, cranberry apple chutney, and tomato pachadi Andhra-style chutney.
Today’s recipe is a take on Major Grey’s chutney. Legend has it, a British army officer with the same name created it in the 19th century when he was living in India. It’s unclear if a certain Major Grey ever existed, but it’s a fun story.
Major Grey chutney is famously a lot milder than some other variations. So, if you’ve been wary to try chutney for fear of it being too spicy, you may want to taste this one first!
While you may be tempted to enjoy this relish by the spoonful, it’s best served on sandwiches or with your protein of choice. You’ll also find canning directions on the recipe card so that you can make a big batch to save for later. I always have this stuff on hand!
- Mangoes – The base of my Major Grey chutney recipe is mangoes! It’s a key ingredient and the source of much of the fruity flavor.
- Apple Cider Vinegar – For added tang. Vinegar also means you’ll be able to preserve it longer.
- Garlic – My favorite savory aromatic!
- Lime – For more fruit flavor and a touch of citrus.
- Red Onion – To add more flavor as well as texture.
- Golden Raisins – Another key ingredient for Major Grey’s chutney! Make sure to opt for golden or sultanas varieties instead of regular raisins.
- Ginger – Use ginger root instead of ground ginger for bolder results.
- Brown Sugar – Most (if not all!) Major Grey chutney recipes use brown sugar to add a bit of complexity to the sweetness.
- White Sugar – You’ll also need some white sugar. When combined with brown sugar, you’ll get the perfect texture, taste, and consistency.
- Molasses – For even more sweetness! The molasses also brings out the toffee notes in the brown sugar.
- Spices & Seasonings – This recipe is positively packed with herbs, spices, and seasonings! Refer to the recipe card for the full list, but you’ll need a cinnamon stick, yellow mustard seeds, red chili flakes, coriander, cardamom, and others.
- Combine the Ingredients. Place the mangoes, apple cider vinegar, garlic, lime, red onion, golden raisins, ginger, sugars, molasses, and all of the spices and seasonings in a deep saucepan over medium-high heat.
- Cook. Heat until the sugar and molasses have dissolved and the mixture reaches a gentle simmer. Reduce the heat to low and allow your Major Grey chutney to cook until it becomes thick and syrupy while stirring often — it should take about an hour.
- Blend. Season the chutney to taste with more vinegar or fresh citrus juice if desired. Pulse several times with an immersion blender (you can also use a standard blender or a potato masher) to get a smoother consistency. You can also skip this step if you want your chutney to be chunky!
- Can & Store. Pour your chutney into your clean and sterilized jars. You can store it as is in the fridge for up to 4 weeks, or follow the canning directions on the recipe card to preserve it in your pantry for up to 18 months.
What is the best way to slice fresh mango?
Slicing a fresh mango can be a messy affair, but it doesn’t have to be difficult. To get the most out of your fresh mangos, follow these simple steps. Your mango paletas will thank you!
– Locate the Pit. First, hold the mango upright and look for the tallest side. Your pit will be running across that line.
– Remove the Pit. Use a small paring knife to slice parallel and as close to the pit as possible. Flip the fruit around and slice down the other side of the pit. You should have two decent halves. Remove any excess fruit and discard the pit.
– Slice Into Cubes. Take the two halves and carefully cut vertical and horizontal lines in the mango without cutting into the skin.
– Turn & Scoop. Press on the skin side of each mango half to turn it inside out and expose the fruit inside. Use a spoon or a small knife to remove the mango flesh from the skins.
– Use and Enjoy. Use your fresh mango cubes to make this mango ice popsicle recipe or enjoy them as is!
All Major Grey’s chutney recipes will vary, but most include mangoes, raisins, vinegar, lime, onion, brown sugar, and a variety of spices and seasonings. What results is a sweet and savory condiment that is simply delish!
Chutney originated in India and remains popular there today. It’s also well-loved in the UK. The two countries have a very complicated history (India was once a British colony), but Indian cuisine is a huge staple there!
While you may be able to find Indian-inspired chutney at American supermarkets, the truth is that it’s not as much a “thing” here as it is in the UK. Common substitutes are hot sauce, ketchup, or salsa, but I have to be honest: it’s just not the same. It’s one more reason to make my Major Grey chutney recipe at home!
It’s great served alongside pakoras for dipping, I love this as an appetizer served with crackers of choice, a smear of cream cheese and then top with the chutney. It’s great on sautéed chicken or fish or tossed with fresh, steamed vegetables, a pizza base sauce, puff pastry twist…. the possibilities are endless!
Major Grey Chutney
Ingredients
- 6 cups mangos 4 medium, fresh or frozen cubed
- 1 1/4 cup apple cider vinegar
- 3 cloves garlic minced
- 1 medium lime peeled, deseeded, diced
- 1 red onion large diced (about 1 1/2 cups)
- 1 cup golden raisins sultanas
- 1 ginger root 2-inch piece peeled and grated
- 1 1/2 cups dark brown sugar
- 1 cup white sugar
- 1/2 cup molasses
- 1 cinnamon stick
- 1 tsp yellow mustard seeds
- 1 tsp red chili flakes or 1 Serrano chili, minced
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- ½ tsp ground black pepper
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Instructions
- Combine all the ingredients in a deep saucepan over a medium-high heat until the sugar and molasses have dissolved and it reaches a gentle simmer. Reduce heat to low and cook, stirring often, until thick and syrupy, about 1 hour. Season to taste with more vinegar or fresh lemon or lime juice.
- Pulse several times with immersion blender (or blender), or use a potato masher, if smoother consistency is desired.
- Ladle into 4 clean and sterilized jars. Store in the fridge for up to 4 weeks or follow the canning instructions below to keep in your pantry for up to 18 months.
Canning Water Bath Method
- Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
- Carefully remove jars from hot water, shaking off excess water. Pour hot Adobo Sauce into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
- Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 15 minutes, adjusting for altitudes (see below).
Processing Altitude Times
- The processing times are for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.Altitude in Feet >> Increase Processing Time1,001-3,000 ft above sea level = 5 min3,001 – 6,000 ft above sea level = 10 min6,001 – 8,000 ft above sea level = 15 min8,001 – 10,000 ft above sea level = 20 min
- Remove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I am making it now and it looks wonderful. But….. no salt?
There is a half teaspoon of salt Gail.
Hi Kevin
Thanks so much for this beautiful recipe. I plan to make it this summer and want to pressure can rather than water bath. I can’t find any instructions for that. Is water bath the better way to can this chutney?
Maureen
I water bath batches of this myself. After a move I lost my pressure canner and need to get a new one. If you are canning a high acid food, I use the water bath canning method. If canning a low acid food, I would use the pressure canning method. Although I typically add either bottled lemon juice, white vinegar or citric acid to my tomatoes when batching – and yes I water them them, too! 🙂
The recipe is exactly what I was looking for. I went to some more traditional chefs or personalities and there was not the boldness I was seeking. I have had a long affair with cooking and you made my curries even better with this chutney!
Thanks for making my day Thad, so happy you enjoyed this one!
Thank you for this lovely recipe. I have been a huge fan of Major Grey chutney. I did make this recipe with some mealy plums, and they turned out fantastic.
Fantastic, so glad you enjoyed this one Lakme! Plums sound good too. 🙂
i’ve previously made several different types of chutney, including mixed fruit chutneys and mango chutneys, and I thought I’d try this one for a variation. Also, I’ve had commercially prepared Major Grays chutney in past and found it good, but not remarkable. Although the ingredients for this recipe were sometimes given as weights and other times by volume, it was fairly simple to follow, and the results were generally good. The flavor was more bitter than I had expected, perhaps because some small bits of the inner lime peel made it into the mix. I also added Nigella seeds, because I like the flavor, and they seem to be a staple of true Indian chutneys. II doubt that they would have made the chutney bitter. The only changes I’d suggest would be to give the amount of cut mango in grams and to use lime juice instead of peeled lime.
Appreciate you giving this one a go Bob. I like nigella seed add, but didn’t find it at all bitter from lime pith if any. The sugar and molasses took care of anything like that.
O My this chutney looks so good! I made an mango peach walnut raisin chutney that I covet, i have like six 1/2 pints left, I did leave out a lot of heat in mine, but it’s so good an this one looks soooo sooo good too! Major Grey, love it!