Major Grey Chutney
Major Grey chutney is full of fruit, vegetables, and flavorful herbs and spices! Savory and sweet, you’ll want to keep a jar on hand.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 96 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 cups firm mango (4 medium, fresh or frozen cubed)
- 1 1/4 cup apple cider vinegar
- 3 cloves garlic (minced)
- 1 medium lime (peeled, deseeded, diced)
- 1 red onion large (diced (about 1 1/2 cups))
- 1 cup golden raisins (sultanas)
- 1 ginger root (2-inch piece peeled and grated)
- 1 1/2 cups dark brown sugar
- 1 cup white sugar
- 1/2 cup molasses (unsulphured)
- 1 cinnamon stick
- 1 tsp yellow mustard seeds
- 1 tsp red chili flakes (or 1 Serrano chili, minced)
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- ½ tsp ground black pepper
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Instructions
- 1
Combine all the ingredients in a deep saucepan over a medium-high heat until the sugar and molasses have dissolved and it reaches a gentle simmer. Reduce heat to low and cook, stirring often, until thick and syrupy, about 1 hour. Season to taste with more vinegar or fresh lemon or lime juice.
- 2
Pulse several times with immersion blender (or blender), or use a potato masher, if smoother consistency is desired.
- 3
Ladle into 6 clean and sterilized half-pint jars. Store in the fridge for up to 4 weeks or follow the canning instructions below to keep in your pantry for up to 18 months.
- 4
You need to check the ph level to avoid any bacteria issues. I recommend buying some acid range pH paper (Amazon link), to test the pH. If it is higher than 4.3 add some bottled lemon juice or vinegar to bring it down to the safe range.
- 5
Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
- 6
Carefully remove jars from hot water, shaking off excess water. Pour hot Major Grey Chutney into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
- 7
Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 15 minutes, adjusting for altitudes (see below).
- 8
The processing times are for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.Altitude in Feet >> Increase Processing Time1,001-3,000 ft above sea level = 5 min3,001 - 6,000 ft above sea level = 10 min6,001 - 8,000 ft above sea level = 15 min8,001 - 10,000 ft above sea level = 20 min
- 9
Remove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed.