MAJOR GREYS ARMY CHUTNEY

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Major Greys Army Chutney image

Make and share this Major Greys Army Chutney recipe from Food.com.

Provided by Morton Design Graph

Categories     Chutneys

Yield 1 batch

Number Of Ingredients 15

25 green mangoes (firm, just turning yellow)
3 lbs brown sugar
2 small hot onions, chopped fine
5 tablespoons coarse salt
1/4 cup fresh green gingerroot (small chunks)
1 clove garlic, mashed
1/2 cup raisins, seeded
1/2 teaspoon nutmeg, grated
1 teaspoon whole cloves
1 1/2 teaspoons allspice berries
4 1/2 cups wine vinegar, or more
1 tablespoon dried small red chilies
2 tablespoons preserved gingerroot
1/2 cup almonds, slivered
1/2 cup dried currant

Steps:

  • Peel the mangoes and cut them into i/2 -inch segments.
  • Sprinkle well with the coarse salt and let stand overnight. Wash off the salt in the morning.
  • Boil the green gingerroot in water for 30 minutes, then drain.
  • Tie the spices in a muslin bag large enough to allow swelling.
  • Put the vinegar in a heavy kettle and add the spice bag, sugar and drained gingerroot. Simmer gently for 30 minutes, stirring often.
  • Add the onions, garlic, raisins, currants and chilies.
  • Add half of the mangoes and simmer for 2 hours, stirring and watching carefully.
  • Add the almonds and preserved gingerroot and the rest of the mangoes.
  • Simmer for another 2 hours, or until the mixture is as thick as jam.
  • Remove the spice bag.
  • Arrange the fruit and other ingredients in a tasteful manner in hot sterilized jars, with almonds and raisins showing through the glass.
  • Seal.
  • Stand in a cool place for several weeks before using.
  • This chutney can be kept for years.

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