Major Grey’s Chutney Recipe: Enjoy Now And Can For Later
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If you’ve been searching for a Major Grey’s chutney recipe for canning and were coming up short – this one’s for you. Our mango chutney recipe is built for the pantry – tested, shelf-stable, and still full of that signature tangy-sweet spice we all love.
Here’s what finally pushed us over the edge: Trader Joe’s discontinued their Major Grey’s chutney. It wasn’t just them. We started seeing threads on Reddit, food forums, and canning groups all saying the same thing – jar after jar of Major Grey’s mango chutney disappearing from the store shelves. Whether it was Crosse & Blackwell or Trader Joe’s, one by one Major Grey’s chutney started vanishing, supposedly falling out of favor with consumers.
It felt like a sign. If we love Major Grey’s mango chutney so much, why not make and preserve our own? So we did. And not just for the fridge. We made a batch of this Major Grey’s style chutney last spring, using a vindaloo spice blend and a mix of fresh and dried ingredients. Then, we tucked it away in a pantry, and used it bit by bit throughout a year. It held up beautifully. No spoilage, no loss of flavor. In fact, it deepened a bit, just like a good preserve should.
- Feel free to skip straight to the recipe, or hang out a bit for some handy tips, ingredient recommendations, and tricks to make this chutney truly exceptional. Promise, no grandma stories here!
What is Major Grey’s Chutney?
Major Grey’s chutney is a British-Indian condiment made from mangoes, vinegar, sugar, and spices. Legend says, this mango chutney was created for a British army officer who wanted a milder, sweeter chutney than the fiery originals.
Today’s Major Grey’s chutney ingredients usually include mangoes, raisins, ginger, vinegar, sugar, and warm spices like cinnamon and clove.
This version follows that profile—but we use a shortcut to make things faster: vindaloo spice mix.
What’s Vindaloo Spice Mix & Why You Should Use It
Vindaloo spice mix is an Indian spice blend. It usually includes:
- Cumin
- Coriander
- Cinnamon
- Cloves
- Cardamom
- Nutmeg
- Paprika or chili powder
- Black pepper
Most Major Grey’s chutney recipes call for individual spices: cumin, clove, turmeric, etc. That works great—but if you already have a vindaloo mix on hand, you can save time. Vindaloo already includes most of the key spices, in proportions that complement vinegar and sugar. And using it means fewer jars to open, measure, and clean.
That said, don’t sweat it if you want to go old-school spice-by-spice way. We’ve included both options.
Tips for Success
- Stir regularly. Unfortunately, this chutney loves to scorch if you walk away.
- Let it mellow. Like most preserves, flavor of this mango chutney will improve after a few weeks.
- Label the jars. Frankly, a year from now, all those brown things in jars will look the same.
- Follow the sequence. Don’t throw all ingredients into the pot at once. We’ve tested this recipe to get the sequence just right, so each ingredient shines. Our multiple tries show, adding everything all at once muddies the flavor. The sequence matters—and it’s what gives this chutney its rich, layered taste after canning.
pH-Safe Canning Notes for Major Grey’s Mango Chutney
Why pH Matters
For safe water bath canning, a preserve must have a pH of 4.6 or lower. This prevents the growth of Clostridium botulinum, the bacteria that causes botulism.
Ingredients That Ensure Acidity in our Major Grey’s Mango Chutney
Our mango chutney recipe for canning includes several acidic ingredients that help keep the pH in the safe range:
- 590 ml (2½ cups) vinegar – We are using 5% acidity apple cider vinegar. This is more than enough to acidify the batch.
- Mango and raisins – Naturally low pH (mango pH ≈ 3.4–4.8; raisins ≈ 3.5–4.0).
- Onions – Have higher pH (≈ 5.3), but used in safe proportion.
- Sugar – Not acidic, but acts as a preservative.
- Black garlic and spices – These don’t affect pH much and are used in small amounts.
With these ratios, this mango chutney safely falls below pH 4.6. Make sure you’re using 5% bottled vinegar (not homemade), and don’t reduce the amount recommended in this recipe. The balance of acid and sugar isn’t just for taste—it’s what keeps this mango chutney safe on the shelf.
If you’re curious, you can test the final product with pH test strips or a pH meter—you’re looking for a pH of 4.6 or lower for safe water bath canning.
How to make Major’s Grey Chutney – Step by Step:
Major’s Grey Chutney
Ingredients
- 6 lb. Mango peeled, chopped (2,700 g)
- 2 lb. Onion chopped (900 g)
- 6 oz Raisins (170 g)
- 2 tbsp ginger finely grated
- 2½ cups Vinegar (5% acidity) (~600 g)
- 1 tbsp. Salt (18 g)
- 2 lb. Sugar (3 oz / 1,000 g)
- 1¼ cups Grapeseed oil (10 fl oz / ~230 g)
- 5 tbsp. Black garlic granulated (~75 g)
- 5 tablespoons Vindaloo spice mix (35–40 g)
If not using Vindaloo mix, substitute with:
- 1 tsp cumin ground
- 1 tsp coriander ground
- ½ tsp chili flakes or to taste
- ½ tsp cinnamon ground
- ½ tsp mustard ground
- ½ tsp turmeric
- ¼ tsp black pepper ground
- ¼ tsp cloves ground
Instructions
Mince Onion with Vinegar
- Add the chopped onion and apple cider vinegar to a food processor.
- Pulse until finely minced. The vinegar helps mellow the onion’s bite and keeps it from turning bitter during cooking.
Sweat the Onion
- In a large, heavy-bottomed pot, heat the grapeseed oil over medium heat.
- Add the minced onion-vinegar mixture and cook for about 5 minutes. Don’t let the onions brown.
Add Sugar and Spices
- Stir in the sugar and vindaloo spice mix (or your homemade spice blend). Mix until everything is well combined and fragrant.
Simmer to Reduce
- Bring the mixture to a gentle boil, then reduce the heat to medium.
- Simmer uncovered for about 15 minutes, stirring occasionally. The mixture should reduce by half and begin to darken.
Add Raisins, Garlic, Mango & Salt
- Stir in the granulated garlic and raisins, cooking for another 5 minutes.
- Then add minced fresh ginger, diced mango, and salt. Mix well.
Cook Until Thickened
- Simmer the mixture for an additional 30 minutes, stirring regularly. It will continue to darken and thicken into a rich, jammy consistency.
Blend to Desired Texture
- Use an immersion blender to purée the chutney to your preferred consistency. You can leave it chunky or go smoother – your call.
Final Simmer
- Return the blended chutney to a gentle boil.
- Lower the heat and cook for 10 more minutes. By now, the chutney should be thick, glossy, and have a paste-like consistency.
Jar and Can (if canning)
- Ladle the hot chutney into sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean, apply lids and rings.
- Process in a boiling water bath or steam canner according to the chart below. This ensures it’s shelf-stable and ready to store for up to a year.
Notes
Processing time guidelines for hot water bath or atmospheric steam canners
Style of Pack: Hot| Process Time at Elevations of: | |||
| Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Pints (16 oz, ~500ml) | 15 min | 20 min | 25 min |
FAQs
Can I use frozen mangoes to make Major Grey’s ?
Yes, thaw mangoes fully and drain off any excess juice before measuring.
Can I reduce the sugar?
We do not recommend reducing the sugar content in this mango chutney recipe. The sugar contributes to both preservation and flavor. Reducing it can impact safety for canning.
How long does it last once opened?
Once opened, your Major Grey’s chutney should last up to 2 months in the fridge – as long as you treat it right. Use clean utensils, no double-dipping, and don’t eat straight from the jar.
Is it the same as a mango chutney canning recipe?
Yes! It’s a fully acidified preserve, safe for water bath canning.
Why is the mango chutney so dark?
That’s the spices, specifically cardamom and cloves, and brown sugar at work! As a result of all these spices and brown sugar this mango chutney ends up the same dark, mysterious color you see on old jars of Major Grey’s chutney from the 1980s.
How to Use Major Grey Mango Chutney
- Use it on grilled cheese sandwiches or just spread it on any sandwich (especially turkey or ham)
- Serve it with roast pork or grilled chicken.
- Add to curry bowls or rice dishes.
- Serve with samosas or pakoras
- Pair with sharp cheese and crackers
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