Chutneys
Thick and fruity, sometimes sweet, sometimes sharp and tangy...
Some we have made lately
Spiced Beetroot
& Apple Relish
Beetroots from Bridgnorth and apples from Ray's garden, along with eastern spices give this one a sweet fruity and tangy finish.
Perfect with English style salads or on French bread with Brie.
Provençale
Chutney
Full of Mediterranean flavours - tomatoes, onions, peppers, courgettes, garlic, olives, oregano, marjoram and thyme.
Excellent with baked white fish and even a Spanish omelette.
Indian Spiced Yellow Tomato Chutney
Yellow tomatoes were an experimental crop this year, so we had to give them a go in a chutney. With a few Indian spices, we had a pleasing result.
Indian Spiced
Red Tomato Chutney
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And as we liked the Yellow Tomato variety so much, we had to give it a try with red tomatoes.
Cheer Up!
Chilli Chutney
After hearing so many people say "I like cold meats and pickles on Boxing Day", we created this one to Cheer Up! that cold turkey with a little warm chilli bite.
Fruit & Nut
Chutney
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Wanting something that would go with an English Cheese board, we created Fruit & Nut Chutney.
This one has apricots, dates, figs, prunes, raisins and sultanas as well as lightly roasted almonds, cashews, hazelnuts, pecans and walnuts.
Chutney, an anglicized form of the Hindi word “chatni”, is the name of the style of spicy relishes and condiments in Indian cookery. In India they are usually freshly made to serve, but in the 19th Century the British found ways of making preserved versions to be enjoyed back in old Blighty.