Saturday, March 31, 2012

Chutney Recipe

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.


  1. I love chutney and usually make it at Christmas, either apple or cranberry. This recipe sounds delicious. Such a large amount! Do you process/seal the jars? or does it keep forever in the refrigerator?

  2. It keeps very well in the refrigerator. It seems like a lot, but after all my friends take some, I usually wish I'd made a double batch. I know it can be processed, since it's full of sugar, but I don't remember the length of time.

  3. Chutneys and pickles (like chutneys) are very British - not my thing at all, except for mango chutney with Indian poppadoms - delicious!

  4. Thanks for giving Chutney recipe is really fantastic and easy to make.