Chutneys

These chutneys have been made in small batches using traditional methods and experience gained over 100 years of preserve manufacturing.

Chutney, originally known as chatni, emanated from Eastern India in the 15th Century. It quickly found popularity throughout Europe, absorbing the influences of cuisines from the Mediterranean to the Arabian and Northern European regions. Today there is a wide variety of chutneys, suitable for almost every meal including hot meats, poultry, cheese, fish and pie dishes, as well as Indian, Thai and Eastern meals.

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