The first time I tasted Major Grey’s chutney, I thought I had died and gone to heaven! Its surprising blend of exotic Indian flavors with mango and – well, plenty of sugar, was love at first bite! I wondered – can I re-invent Major Grey’s chutney with non-glycemic sweeteners, and ferment it for digestive health, to enjoy these mysterious flavors with every meal?? It worked! Ha Ha! My first batch used pears, and the spices were bitter, so I had to try again. This is my second try, a smash hit at a recent holiday party, my guests devoured every bit as it vanished before my eyes!
Authentic Indian chutney is a creative combination of spices, herbs, vegetables, and fruit, and it can be sweet or hot. For thousands of years Indian chutneys were fermented to preserve the food, to enjoy with meals for flavor and healthy digestion. Mango chutney was a favorite of the colonial British, who adopted it as “Major Grey’s Chutney”. Traditional chutneys were always used to preserve fruits and vegetables. However their popularity declined with the advent of refrigeration, and fermented foods are much less common nowadays. Modern chutneys are available commercially, but unfortunately they are sweetened with refined sugar and not fermented. Well, it’s time for a comeback, because it’s a wonderful addition to for both flavor and digestive health! This recipe will not cause blood sugar rush or weight gain if you use one of the suggested non-glycemic natural sweeteners.
Traditional Major Grey’s Chutney is extremely sweet, and mangos have a high level of sweetness as well, so please use the sweetener to your own taste. Fresh ingredients will give your chutney a more interesting, alive flavor than dried or ground spices. You can also play with the spiciness by increasing or decreasing the hot ingredients. Such as galangal or Thai Ginger, which is different from regular ginger root, and is quite hot and spicy. Galangal is a wonderful addition to this chutney if you can find it fresh. And if not, find it dried online here. After fermenting, store your jar of chutney in the refrigerator for up to 6 months, and enjoy a few spoonful time with your meals! Makes 1 quart chutney.
- 4 carrots, washed
- 3 mangoes, peeled
- 2-3 cloves garlic, coarsely chopped
- 1 onion, finely chopped
- 1/3 cup finely chopped ginger root
- 1 -2 large lemons or limes, peeled, sliced, and seeded
- 1 orange, peeled, sliced and seeded
- 1 handful fresh cilantro coarsely chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon unprocessed salt
- 1 tablespoon whole mustard seed, or 2 teaspoons ground mustard
- 2 tablespoons finely chopped galangal - dried Thai ginger (or 2 teaspoons chili powder if you tolerate nightshades)
- 1 stick cinnamon or 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1?2 teaspoon ground black pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 tablespoon liquid from another fermented batch, or 2 tablespoons whey
- Sweetener to taste such as 1 cup Just Like Sugar Table Top natural chicory root sweetener, or 2 2/3 tablespoons PureLo Lo Han Sweetener by Swanson, or 2/3 cup raw honey, or your favorite sweetener.
- Place all the ingredients in a large mixing bowl and stir to combine.
- Spoon into a glass mason jar. Put a lid on the jar and place it in a dark warm place for 7 -14 days. To check for readiness, open and taste with a clean spoon. If you would like a more acidic fermented flavor, let it sit for another day or two. when it reaches your desired level of softness and acidity, store in the refrigerator and enjoy.