Mango Chutney (Major Grey’s Style)
from https://stripedspatula.com/

Order a curry in many Indian restaurants, and Major Grey’s comes alongside it; in an English pub, a dollop might complement cheddar cheese. Sweet and tangy with a kick of heat in the background, Major Grey’s Mango Chutney is a delicious accompaniment to curries, meats, and cheeses.

Major Grey’s Chutney is a style of chutney (not a brand) popular here in the United States and the United Kingdom. The ingredients in Major Grey’s chutney vary both across commercial brands and recipes, but a few elements seem to remain constant: mangoes, raisins, citrus, onions, a sugar of some sort, and warm (not overly hot) spices.

The chutney should be sweet and tangy with a nice “kick” of heat at the end that’s just enough to compliment the different layers of flavor without consuming them. You’ll often see it served with curried dishes, or as a condiment to meats and cheeses. It would be a really delicious accompaniment to thick, juicy pork chops.

The spice level of this chutney is easily tailored to your personal preferences by adjusting the amount of chili pepper and ginger in the recipe.

3 pounds firm Champagne mangoes (slightly underripe), peeled and cut into 1/2-inch dice (4 cups of diced fruit)
1 cup granulated sugar
1 cup light brown sugar , packed
1 cup apple cider vinegar
1 cup golden raisins
1/3 cup peeled grated ginger (use a microplane), or mince very finely with a knife
1/2 lime (preferably, thin-skinned), seeded and cut into a small dice
1 small red chili pepper, seeded, de-veined and cut into a small dice
1 teaspoon grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 garlic cloves, minced
1 large yellow onion (about 2 cups), finely chopped
1 cinnamon stick
1-1/2 teaspoons mustard seeds

Stir all ingredients together in a large, heavy-bottomed pot and bring to a boil over medium-high heat. Reduce heat to maintain a steady bubble and cook, stirring often, until chutney is thick, about 35 minutes.

Cool, remove cinnamon stick and serve chutney chilled or at room temperature. Flavors will deepen with time.

Store cooled chutney in airtight containers in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year (be sure to leave about 1/2-inch at the top of your containers for expansion if freezing).

The chutney can also be jarred and sealed according to standard canning guidelines for preserves.

Makes about 5 cups of chutney.