See the Recipe. Todd Coleman
Order a curry in many Indian restaurants, and Major Grey’s comes alongside it; in an English pub, a dollop might complement cheddar cheese. However it’s served, this Anglo-Indian condiment is scrumptiously sweet and tangy.
Yield: makes 5 Cups
Ingredients
- 2 1⁄4 lb. mangoes, peeled and finely chopped
- 1 cup sugar
- 1 cup packed light brown sugar
- 1 cup apple cider vinegar
- 1 cup raisins
- 1⁄2 cup finely chopped ginger
- 3 tbsp. fresh lemon juice
- 2 tsp. chile powder
- 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
Instructions
- Combine all ingredients in a 4-qt. saucepan; boil. Reduce heat to medium-low; cook, stirring, until reduced and thick, about 2 hours. Transfer to glass jars and seal; store in refrigerator for up to 2 weeks.
