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Major's Grey Chutney

There are a lot of Major Grey chutney recipes out there. Most of them have sugar, vinegar, mangoes, raisins, and ginger, and they all make a lovely refrigerator chutney. But what if you want a homemade Major Grey chutney that can sit in the pantry next to your pickled beets, not in the fridge next to the yogurt tubs? That’s where this mango chutney recipe comes in.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Course: Chutney, Condiment
Cuisine: Fusion
Keyword: canning mango chutney, Major Grey chutney uses, Major Grey’s chutney, Major Grey’s chutney ingredients, Major Grey’s chutney recipe, Major Grey’s mango chutney, Major Grey’s mango chutney recipe, mango chutney canning recipe, mango chutney recipe
Servings: 6 x 8 oz. (250 ml.) mason jars

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