Major Grey's Chutney

Major Grey's Chutney by Stonewall Kitchen, fruity and spicy

Major Grey's Chutney by Stonewall Kitchen is a British-Indian style mango chutney featuring apples, raisins, and candied ginger. Curry and a touch of cayenne pepper provide the spice, red wine vinegar adds acidity, and the mango remains in soft, distinct pieces.

Major Grey's Chutney is the fruity mango chutney from Stonewall Kitchen in York on the coast of Maine, intended for cheese boards, curries, and roasted meats. Mango is the first ingredient on the list, followed by cane sugar, onions, red bell peppers, and apples. The heat remains mild.

Chunks of mango, candied ginger, a hint of curry

It appears golden brown and clearly chunky in the jar, and upon opening it, the fragrance of ripe fruit and curry rises. The color ranges from amber to dark brown, depending on how many raisins end up on the spoon.

The mango provides a full, warm sweetness, while apples and raisins add a second, darker layer of fruit underneath. Candied and ground ginger provide the characteristic warmth, while curry and a little cayenne pepper give it depth. Red wine vinegar and a splash of lime keep the sweetness in check.

The heat tickles rather than burns, and the pieces remain firm to the bite instead of disintegrating into mush.

For cheese, curry, and roasted chicken

Its primary place is on the cheese board, but the kitchen has much more in store for it.

Strong cheese, a chicken curry, or roasted meat can stand up to it; on a cracker, it is best with a little cream cheese underneath. Stirred into mayonnaise, it becomes a sandwich spread; with crème fraîche, a dip for raw vegetables; and stirred into warm rice, a quick sauce. On a burger with goat cheese or in a chicken wrap, it makes just as fine an impression.

With cold roast, grilled halloumi, and charcuterie, a spoonful adds both sweetness and spice at once. It belongs with Indian rice dishes anyway, where it mellows the spice and provides a sweet contrast.

The officer who gave the chutney its name

The word chutney comes from the Hindi "chatni," meaning a cooked-down paste of fruit, spices, and vinegar.

British officers brought the idea home from India in the nineteenth century, where it became a staple condiment for cold dishes. Legend has it that Major Grey was one of them—an officer with a penchant for the sweet and spicy mango—though there is no historical record of him. Candied ginger was the traditional way at the time to preserve the heat of the root while keeping it mild.

Since then, his name has stood for a whole category: mild and fruity, with ginger and vinegar. At Stonewall Kitchen, the ginger appears in the jar twice—candied for sweetness and ground for warmth—ensuring that Stonewall Kitchen's chutney remains mild enough for any table.

With aged cheddar and a glass of red

An evening cheese board is its home; a spoonful with aged cheddar or pungent blue cheese, accompanied by a glass of robust red wine. The next day, any leftovers are perfect for a chicken sandwich. Once opened, it stays good for several weeks when kept refrigerated. If you prefer it warm, stir a spoonful into a hot sauce just before taking it off the stove.

Things get sharper and darker with the Apple Cranberry Chutney. These can be found under chutney and onion jam as well as in the Stonewall Kitchen product range.