I cannot compose a more humorous introduction to chutney attributed to the famous, though likely fictious, Major Grey. You will enjoy this bit from an unnamed author… Unicorn@Indenial.com, who never replied to my appreciative inquiry.
“Most of us here in the US think of Major Grey’s chutney, when we think of chutney, IF we think of chutney at all. It is a good example of preserved chutneys, and although preserved chutneys are available in India, nobody there has ever heard of Major Grey. Nonetheless, someone was inspired to write this little ditty:”
All things chickeny and mutt’ny
Taste far better when served with chutney
This is the mystery eternal:
Why didn’t Major Grey make Colonel?
* * * * *
Here are two delicious “Major Grey Chutney” recipes offered by Sylvia Staub, who assures us they are “drop-dead delicious!”
Major Grey Type Mango Chutney
3 lbs semi-ripe mangoes (about 4)
2-1/2 lbs white sugar
4 oz fresh ginger
3 oz garlic
1 level teaspoon chili powder
2 or 3 sticks cinnamon
2 oz raisins (optional)
2 oz slivered almonds (optional)
1-1/2 pints cider vinegar
salt to taste (1-1/2 oz)
Skin mangoes and slice flesh into one- to two-inch thin slices. Then cook together with sugar until sugar is dissolved. Add all other ingredients and let boil gently for approx. half an hour.