History of Chutneys

Beginning in the 1600 chutneys were shipped to European countries like England and France as luxury goods. Western imitations were called "mangoed" fruits or vegetables. In the nineteenth century, brands of chutney like Major Grey's or Bengal Club or Nature Isle Tropical Gourmet created for Western tastes were shipped to Europe.

Generally these chutneys are fruit, vinegar, and sugar cooked down to a reduction.

The tradition of chutney making spread throughout the British empire, especially in the Caribbean and American South where chutney is still a popular condiment for ham, pork, and fish.

In Canada, Major Craig's Chutney's have become popular using local farm grown produce as the bulk of the ingredients. Starting from an old family recipe origionating from Major James Craig who served in the British/Indian army in India during the late 1800s.