All of our Balsamic Vinegar Chutneys use unique recipes that have been designed by ourselves, using combinations of flavours that we enjoy and want to share with you! Originally used as an accompaniment to an East Indian curry, chutneys then travelled to England and became popular with a strong cheddar cheese or cold meats with bread and salad in a “Ploughman’s Lunch”.

You can also use them to simply add flavour to a sandwich, as an accompaniment to your roast dinner or melted into a Baked Brie. Please see our 101 Imaginative Ideas on our Recipe Page.

Unlike other chutneys that often use malt vinegar, our Balsamic Vinegar chutneys are completely suitable for those on a gluten free diet (as are all of our other products).

Our Traditional Dark Balsamic Vinegar Chutneys are sweetened with a rich, dark Demerara sugar and our White Balsamic Vinegar Chutneys are sweetened with Organic, Fair Trade golden cane sugar.

We currently have three chutneys available using white balsamic vinegar -
Mango & Ginger
Pear & Fig
Strawberry & Star Anise.

At other times of the year we may also have Orange & Cranberry
Black Cherry & Cinnamom
Pineapple & Coconut
Blueberry & Lime.

All chutneys are available in a 190ml jar for $9 or a 110ml jar for $6. They can be purchased individually or as part of our

Perfect Italian Pantry Hampers

 



History of Chutney!

The original chutney of India (named from the Hindi word “chatni“) was usually a relish made from fresh fruits and spices. During the colonial era the British took chutney and curried dishes back to Britain, and from there to South Africa and the Caribbean Islands. Along this journey, chutney has developed many different variations.

In India, chutneys are served with almost every meal, especially as relishes with curries, but also as sauces for hot dishes (especially meats). They can be fresh or cooked, and are made from a wide variety of ingredients such as fruit, vegetables, spices and sometimes nuts. They range in flavour from sweet or sour, and spicy or mild, or any combination of these.

The earliest use of the term "Ploughman's Lunch" dates back to at least 1837, but the phrase was made popular by the English Cheese Council in post-war Britain as a way of promoting British cheeses. As the name suggests, it is a hearty meal for the working man or woman and is available as a cold lunch in most pubs in Britain. As well as a large portion of cheese and a chunk of wholesome bread, the dish could include cold meats, pies, salad, fruit ......... and chutney!

 

Our Recipe Ideas

 

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