Mango Chutney Major Greys Style Food

MANGO CHUTNEY - MAJOR GREY STYLE

Steps:

• Peel and cut mango into small dice, leaving a few larger pieces. Peel and finely dice 1 onion.
• Add the mango, onion, vinegar and sugar to a large pot. Then add the remaining ingredients and let simmer for at least 2 hours, until it reaches a jam consistency. You can taste along the way and add more sugar if needed or more vinegar.
• Place 1/3 cup mango chutney into each recess in a silicone cube freezing tray or into 2 oz. plastic 'shooter' cups and freeze. Allow to thaw overnight before using.

MANGO CHUTNEY (MAJOR GREY'S STYLE)

Steps:

• 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.

MAJOR GREY'S MANGO CHUTNEY

Steps:

• Put all ingredients in pot. Stir. Bring to boil
• Reduce heat to low and cook, stirring often, until thick, about 35 minutes.

MAJOR GREY CHICKEN CURRY

Steps:

• Fry onion in oil until translucent but not brown. Whisk in curry powder. Cook for 2 minutes. Whisk in pureed chutney and the cream. Add salt to taste.
• Saute sliced chicken breast in a small amount of oil until cooked halfway through, about 3 minutes. Add sauce and simmer until chicken is cooked through, about 10 minutes. Garnish with green onions and serve.
• This is great served over jasmine or basmati rice.

MAJOR GREYS ARMY CHUTNEY

Steps:

• Peel the mangoes and cut them into i/2 -inch segments.
• Sprinkle well with the coarse salt and let stand overnight. Wash off the salt in the morning.
• Boil the green gingerroot in water for 30 minutes, then drain.
• Tie the spices in a muslin bag large enough to allow swelling.
• Put the vinegar in a heavy kettle and add the spice bag, sugar and drained gingerroot. Simmer gently for 30 minutes, stirring often.
• Add the onions, garlic, raisins, currants and chilies.
• Add half of the mangoes and simmer for 2 hours, stirring and watching carefully.
• Add the almonds and preserved gingerroot and the rest of the mangoes.
• Simmer for another 2 hours, or until the mixture is as thick as jam.
• Remove the spice bag.
• Arrange the fruit and other ingredients in a tasteful manner in hot sterilized jars, with almonds and raisins showing through the glass.
• Seal.
• Stand in a cool place for several weeks before using.
• This chutney can be kept for years.

MAJOR GREY'S CHUTNEY CHEESE BALL WITH CHERRIES AND PECANS

Steps:

• In a bowl, combine chutney, cream cheese and cherries.
• Chill until firm.
• Shape into a ball and roll in pecans.
• Serve with assorted crackers, fruits and vegetables.
• Yield: 1 cheese ball.