Chow Chow and Major Grey’s Chutney have a lot in common. They are vinegar and sugar based with cinnamon, ginger and onions. I love them both.
Major Gray’s Chutney
6 mangoes, peeled and finely chopped
2 cups brown sugar
1 cup apple cider vinegar
1 cup raisins
1⁄4 cup finely chopped ginger
11⁄2 tsp powdered ginger
3 tbsp. fresh lemon juice
2 jalepenos chopped
1 tsp. freshly grated nutmeg
1 tsp. kosher salt
1⁄2 tsp. ground cloves
1⁄2 tsp. ground black pepper
2 cloves garlic, minced
1 large yellow onion, finely chopped
1 stick cinnamon
My approach to Major Gray’s is a bit different from most. I like to use the flavor of the pit and the texture of the thick skin. This means a long cooking time and adding water to keep the chutney from cooking down. You can end up simmering this for over six hours IF you use the skin.
I put all the ingredients above except the raisins and chopped ginger in a cooking pot, bring to a boil and then simmer for hours. When the skin is chewy and tender and the thickness is like molasses the raisins are added with chopped fresh ginger and simmer for about 15 minutes. Use tongs to remove the pits and discard.
2 quarts shredded cabbage (about one medium head). I purchase this preshredded for 99 cents and the 99 Cent Store.
1/2 cup sweet onions chopped fine
1/2 cup chopped mixed jalepeno, green and red bell peppers
2 Tablespoons salt
Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in the refrigerator. Drain.
Combine the following ingredients and simmer 10 minutes in a large pot.
2 cups apple cider vinegar
1 1/2 cups brown sugar, light or dark depending on your taste
2 teaspoons dry mustard
1 teaspoon turmeric
1 teaspoon powdered ginger
2 teaspoons celery seeds
2 teaspoons mustard seed
Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil.
I keep this in the frig. It does not last long