There is a place in the Empress Hotel in Victoria, BC, Canada called the Bengal Lounge. East Indian food, of course. My first visit there was before my children were born. At that time they had a condiment bar with an amazing array of items to top your Curry. Peanuts, Chutney, Raisins, Riata, Pineapple, Coconut, and anything else you could want. So when I make Curry, I try to have at least three. Tonight I had the Chutney, Raisins, and (courtesy of the airlines) Peanuts. It wasn't homemade Chutney, but Major Grey never disappoints.
My Major Chutney Recipe
6 lbs Mangoes
6 cups Sugar
1 tbs Cinnamon
2 tsp Allspice
2 tsp Cloves
1 tbs Salt
3/4 cup Ginger, chopped
2 cloves Garlic, minced
1 lb Currents
1 lb Raisins
1/4 cup Tamarind Pulp
1 qt Cider Vinegar
1 Onion, chopped (large)
1 tsp Cayenne
Boil Vinegar, Garlic, Ginger, & Cayenne for 5 minutes. Add remaining ingredients and boil slowly, stirring frequently for at least 1 hour.
6 lbs Mangoes
6 cups Sugar
1 tbs Cinnamon
2 tsp Allspice
2 tsp Cloves
1 tbs Salt
3/4 cup Ginger, chopped
2 cloves Garlic, minced
1 lb Currents
1 lb Raisins
1/4 cup Tamarind Pulp
1 qt Cider Vinegar
1 Onion, chopped (large)
1 tsp Cayenne
Boil Vinegar, Garlic, Ginger, & Cayenne for 5 minutes. Add remaining ingredients and boil slowly, stirring frequently for at least 1 hour.