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Major Grey's Mango Chutney Recipe

This is not original Major Grey's Mango Chutney recipe. This is my interpretation based on historical circumstances

There are two different Grey, who are associated with Indian foods. Earl Grey is associated with tea blend. Major Grey is associated with Chutney. Major Grey and Earl Grey were not related. Major Grey was an officer in the Bengal Lancers. He or his cooks created the famous mango chutney. The formula was sold to 'Crosse & Blackwell' of England.

There are three versions of Major Grey's Chutney.

- Cross & Blackwell 'genuine' formula

This incorporates ingredients which could not have existed at the time (corn syrup caramel color dehydrated onions). This sis a sweet Jam-like soft texture chutney popular in USA.

- Sun brand Major Grey's Chutney produced in India and exported. This is gingery, pungent and firm Chutney

- Burgess Major Grey's Chutney produced in UK. This is pungent and firm chutney

I believe original Chutney was closer to Colonel Skinner's Mango Chutney with 3 major differences 1) Major Grey's Chutney incorporated aromatic spices, 2) Major Grey's Chutney was less pungent but not sweet, 3) Mangoes were not sun dried

My interpretation of Major Grey's Mango Chutney follows

Ingredients

1. Semi-ripe Mangoes: 3 Pounds

2. White sugar: 2½ pounds

3. Fresh ginger, peeled grated: 4"x1"

4. Fresh garlic minced: 6 Tablespoons

5. Raisins, chopped: ¼ cup

6. Cloves: 12

7. Cinnamon sticks: 2

8. Cayenne ground: 1 teaspoon

9. Salt: 2 teaspoons

10. Vinegar: 3 cups

Method

1. Peel mangoes. Cut flesh into 1" cubes. We should have about 2 pounds of mango flesh.

2. Combine cubed mangoes and remaining ingredients in a heavy bottom pot. Bring it to a boil. Simmer for 30 minutes

3. Let the mixture cool to room temperature. Transfer to wide-mouth pickling crocks. Secure lids. Store in cool dark dry place.