In my quest for iron rich vegetarian fare, I was reminded that lentils are fairly high in iron 6.6 mg per cup. Plus, there was a post on one of my groups AAHomeCanning about mangoes being on sale and making chutney, so I decided to can some today. This chutney recipe is based on one I found in my new favorite canning book Ball's Complete Book of Home Preserving (if you buy no other canning book, get this one! It's fantastic!). I made mine more spicy than the published recipe. It's not as sweet as the bottled kind. By the way, Major Grey probably isn't a real person, but his name is the standard for British chutneys.
Major Grey's Chutney (click recipe title for a printer friendly version)
4 cups chopped mango, about 5-6 medium
1 cup dark brown sugar
1 cup apple cider vinegar
1 cup yellow onion, chopped coarsely
3/4 cup golden raisins
1/2 cup lime, seeded, chopped
1/2 cup ginger root grated
1/2 cup peeled, seeded and chopped orange
1/2 cup molasses
1/4 cup peeled, seeded and chopped lemon
3 cloves garlic minced
1 T. mustard seed
1 T. dried red pepper flakes
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbsp finely chopped fresh cilantro
Directions
Combine mangoes, sugar, vinegar, onions, raisins, lime, ginger root, orange, molasses, lemon, garlic, mustard seed, red pepper flakes and cook for about 30 minutes, stirring often. Add cinnamon, cloves, allspice and cilantro and cook for about 10 minutes more, until chutney starts to thicken.
Ladle chutney into a hot jar to within 1/2" of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2". Wipe jar rim removing any stickiness. Top with a lid and band, tighten to finger tight. Process 10 minutes at altitudes up to 1,000 ft.
30 comments:
Can you please explain---
1/2 lime, seeded and chopped?
Surely you don't mean chopping the half lime, do you? Peeling is not something I'd want to try. Why not just use fresh lime juice?
An Indian friend looked at your recipe and said there are too many ingredients. I've copied and saved it anyway.
Yes, I do mean chopping half a lime, including the peel. Don't peel it, don't juice it. Lots of flavor in the peel! If you just used the juice I think you wouldn't get the intense lime flavor that's ty There are a million chutneys - if your friend thinks this one has too many ingredients, try one of theirs, too. I love them!
This one tastes like the typical Major Grey chutney you'd buy in a bottle at the supermarket.
My friend dug out her mother's recipe and found it had as many ingredients as yours and, in fact, is very, very similar. I think this kind of chopping is what my Cuisinart was made for. Thanks for the recipe and your response. I'm going to make it. I make curries of different sorts often and I love Major Grey's Chutney with them, but I'm tired of paying so much for the bottled variety.
Thanks. This looks like a great recipe. I'll be making it tomorrow, but I'll be adding some extra chiles (habanero, jalapeno and serrano) to kick it up a bit.
This sounds great!! I'll be trying it tomorrow with the addition of some fresh chiles (jalapeno, serrano and habanero) to kick it up a bit!! Thanks.
If you are going to add peppers, it' not canning safe unless you substitute some of the onions (a low acid food) with peppers (another low acid food). Otherwise, it wouldn't be canning safe.
Dear Mom,
There's a cup of vinegar in this one. Wouldn't that be enough acid?
The rule of thumb for modifying any canning recipe is to never mess with the ratio of low acid food to high acid food.
Hello! Willbemaking chutney for first time! Can you please explain what it means to process 10 minutes at altitudes up to 1000 ft
Thank you so much!
@Patty - it's for canning the chutney. If you are not going to can it, you can store it in the fridge
If I don't process it and just put it in the fridge, how long will it keep?
I tried this recipe last week, as Mangos are cheap right now. One word: extraordinary! I like to cook, and this is one of the best things I have ever made! I especially like it when I bite into a little piece of lime rind! Wonderful. Thank you so much for the recipe. It's perfect the way it is!
I am allergic to mango...can I substitute peaches? Can I use dried cranberries instead of raisins?
You can replace the Mangos with cooking Apples.
i am SO going to try and make this with apples! it sounds great! i really apprecate Frank asking about the limes- i don't think ive ever understood that part so clearly before! i've made a spicy peach chutney during peach season here in a2 but this sounds terrific! with apples- which are now in season here in a2 michigan!
thanks!
This recipe leaves out the ingredient that distinguishes Major Grey's from other chutneys: tamarind! It also adds some things I wouldn't associate w/ Major Grey's - such as cilantro.
I honestly was concerned w/ the amount of ingredients- but I substituted some dry for fresh and had no cilantro or molasses which I though would make a tremendous difference. I wasn't canning- so I wasn't too particular on exact measurements either.
It was fantastic! I cannot find enough things to put it on! (it makes a lot) My coworker wants the recipe now.
I plan to make this recipe sometime with my own adaptations. I agree about the tamarind...that is definitely an ingredient in the Original Sun Brand Major Grey's. Also, one of the things I like best in the commercial brands are the long slices of ginger. I usually use sliced, crystallized ginger. I have made chutney from many fruits; the Indian ones are made with a special green mango unavailable in Mango, although I did find some bottled ones in an Indian grocer's.
What kind of lime did you use? I normally love the taste of lime rind, especially in chutneys, but for some reason the bitter rind flavour was so overpowering that it was all I could taste in the end. I eventually had to double the whole recipe leaving out all citrus in the doubling and it tasted much better. Perhaps if I had used a key lime with thin skin and almost no albedo would have been better.
When I make this recipe, I use Persian limes.
A different recipe called for half a lime, not half a cup of lime, same amount of mango. I have not yet made this, however I will be using half a lime when I do.
Thanks for sharing this recipe. I just made a batch and it is better than the commercially available Major Grey's. Starts out tart, has incredible citrus, and ends with a spicy glow. I'll turn around and make several more batches to give away to friends and family. Rendered six half-pint jam jars.
I wanted a recipe that I can combine the ingredients and as little sugar as possible and bake/cook it in the oven...
Suggestions to yogadiane@bellsouth.net
How much Tamarind should be used?
My family all found this to be extremely bitter! Perhaps, if you used the zest and peel of the lime, but discarded the white pith. I tried fixing it, but we much preferred the recipe posted by Saveur magazine.
I'm making this right now and all signs point to a successful chutney. I'll have to buy a jar now, but I don't remember golden raisins in the chutney my parents had in the house some 40 years ago. Still...mmm... :]
I used the zester side of my grater for the lime peel. I find lime too bitter as well.
One note...I wasn't thinking and used a spray of Pam to coat the measuring cup to make the molasses come out easier. I'm pretty sure that compromised the lifetime of the preserve. It'll all stay in the fridge because so far it's delicious.
I'd suggest heating the cup of vinegar a little in a 2-cup measuring cup then topping it up with the 1/2 cup molasses.
Thanks for this recipe. I'll repeat without the oil so I can share it with friends.
I made this today, and when tasting it, the amount of red pepper flakes (one T) about blew the top of my head off. Was I wrong in reading one T to be one tablespoon ? Reading back over the recipe, I cant find anywhere I might have made a mistake. Please advise if you can, and thank you.
Hi Coral, yes, 1 tablesp[oon. But you can leave it out if that is too spicy for you.
The ginger is so over the top! 1/2 cup?
My Bernardin book, Canadian version of Ball, says 1 teaspoon hot pepper flakes, NOT 1 tbsp.
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