Major Greys Army Chutney Recipes

CURRY DIP WITH CREAM CHEESE

Steps:

• Mix cream cheese, chutney, almonds, curry powder, and dry mustard well. Chill for at least 30 minutes before serving.

MAJOR GREY'S CHUTNEY CHEESE BALL WITH CHERRIES AND PECANS

Steps:

• In a bowl, combine chutney, cream cheese and cherries.
• Chill until firm.
• Shape into a ball and roll in pecans.
• Serve with assorted crackers, fruits and vegetables.
• Yield: 1 cheese ball.

CHEDDAR CHUTNEY TEA SANDWICHES

Steps:

• In a bowl stir together chutney, Cheddar, sour cream, cream cheese, and salt and pepper to taste until combined well.
• Make 6 sandwiches with filling and bread, pressing together gently. With a 1 1/2-inch round cutter cut 4 rounds from each sandwich.
• Put coriander on a small plate and spread edges of rounds with mayonnaise to coat well. Roll edges in coriander. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

MAJOR GREYS ARMY CHUTNEY

Steps:

• Peel the mangoes and cut them into i/2 -inch segments.
• Sprinkle well with the coarse salt and let stand overnight. Wash off the salt in the morning.
• Boil the green gingerroot in water for 30 minutes, then drain.
• Tie the spices in a muslin bag large enough to allow swelling.
• Put the vinegar in a heavy kettle and add the spice bag, sugar and drained gingerroot. Simmer gently for 30 minutes, stirring often.
• Add the onions, garlic, raisins, currants and chilies.
• Add half of the mangoes and simmer for 2 hours, stirring and watching carefully.
• Add the almonds and preserved gingerroot and the rest of the mangoes.
• Simmer for another 2 hours, or until the mixture is as thick as jam.
• Remove the spice bag.
• Arrange the fruit and other ingredients in a tasteful manner in hot sterilized jars, with almonds and raisins showing through the glass.
• Seal.
• Stand in a cool place for several weeks before using.
• This chutney can be kept for years.