Mango Chutney (Major Grey's Style)
User Reviews
5
Mango Chutney (Major Grey's Style)
Description
This Mango Chutney involves combining diced mangoes with a blend of granulated and brown sugars, apple cider vinegar, golden raisins, finely grated ginger, lime, chili pepper, and a selection of spices including nutmeg, cloves, black pepper, garlic, onion, cinnamon stick, and mustard seeds. The ingredients are cooked in a heavy-bottomed pot over medium heat, stirring frequently until the mixture thickens over about 35 minutes. The resulting chutney has tender mango chunks suspended in a richly spiced, sweet-and-sour sauce.
The chutney showcases a harmony of flavors: the sweetness of sugars and raisins, the brightness from vinegar and lime, and warmth from the spices and chili. Its thick texture makes it suitable as a condiment or accompaniment to savory dishes like curries, grilled meats, or cheeses, enhancing meals with contrasting tastes.
It is recommended to cool the chutney before serving, allowing flavors to deepen. The chutney stores well in the refrigerator up to two weeks or freezes for longer keeping. Following proper canning methods can also preserve it for extended storage.
Adjust chili quantity based on heat preference and wear gloves when handling hot peppers. Use good quality mangoes and peel, dice carefully for the best texture. The recipe suggests techniques for effectively removing mango flesh from the pit.
Ingredients
- 3 pounds Mango peeled and cut into 1/2-inch dice (4 cups of diced fruit, champagne variety
- 1 cup granulated sugar *
- 1 cup light brown sugar , packed
- 1 cup apple cider vinegar
- 1 cup golden raisins
- 1/3 cup ginger use a microplane), or mince very finely with a knife, peeled, grated
- 1/2 lime (preferably, thin-skinned), seeded and cut into a small dice**
- 1 Chili pepper seeded, de-veined and cut into a small dice, small, red
- 1 teaspoon nutmeg grated
- 1 teaspoon kosher salt
- 1/2 teaspoon cloves ground
- 1/2 teaspoon black pepper ground
- 2 garlic minced, cloves
- 1 yellow onion about 2 cups), finely chopped, large
- 1 cinnamon stick
- 1-1/2 teaspoons mustard seeds
Instructions
- 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.
Notes
- Use raw or white sugar depending on desired depth of flavor.
- Adjust chili heat by removing seeds and veins; wear gloves when handling hot peppers.
- Prepare mango by slicing around the pit to remove cheeks; score and scoop cubes for easy dicing.
- Store chutney refrigerated up to 2 weeks or freeze for up to 1 year, leaving space for expansion.
- Chutney flavor improves when cooled and rested; consider standard canning for long-term preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings (1/4 cup)
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 36g | 12% |
| Sodium | 122mg | 5% |
| Potassium | 194mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 25.2mg | 28% |
| Calcium | 24mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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