published Feb 20, 2023, updated May 13, 2023 The first time I tried chutney I was hooked! There are so many different flavors and textures to choose from, and it’s one of those condiments that takes whatever you serve it with to the next level. I’ve made quite a few versions of this Indian-inspired sauce, including this mint version called pudina, cranberry apple chutney, and tomato pachadi Andhra-style chutney. Today’s recipe is a take on Major Grey’s chutney. Legend has it, a British army officer with the same name created it in the 19th century when he was living in India. It’s unclear if a certain Major Grey ever existed, but it’s a fun story. Major Grey chutney is famously a lot milder than some other variations. So, if you’ve been wary to try chutney for fear of it being too spicy, you may want to taste this one first! While you may be tempted to enjoy this relish by the spoonful, it’s best served on sandwiches or with your protein of choice. You’ll also find canning directions on the recipe card so that you can make a big batch to save for later. I always have this stuff on hand! – Locate the Pit. First, hold the mango upright and look for the tallest side. Your pit will be running across that line. – Remove the Pit. Use a small paring knife to slice parallel and as close to the pit as possible. Flip the fruit around and slice down the other side of the pit. You should have two decent halves. Remove any excess fruit and discard the pit. – Slice Into Cubes. Take the two halves and carefully cut vertical and horizontal lines in the mango without cutting into the skin. – Turn & Scoop. Press on the skin side of each mango half to turn it inside out and expose the fruit inside. Use a spoon or a small knife to remove the mango flesh from the skins. – Use and Enjoy. Use your fresh mango cubes to make this mango ice popsicle recipe or enjoy them as is!
