Gourmet Chutney

This seriously good chutney blends monkey nuts, coriander, mint, tamarind, and chilli for a vibrant condiment that adds depth and spice to any dish.

Essential on cheese platters (especially with cheddar, brie, or blue cheese), alongside curries or Indian dishes, spread in sandwiches with cold meats, served with pâté or terrines, as a glaze for roasted lamb or chicken, with cold cuts on a grazing board, stirred into mayo for gourmet sandwich spreads, or with sausage rolls and meat pies.

Chutney is typically cooked longer with spices and has a sweeter, more complex flavour with smooth-to-chunky texture. It often includes dried fruits and aromatic spices. Relish is usually chunkier, more pickled, and tangier with less sweetness. Chutney originates from Indian cuisine; relish from Western pickling traditions. Both preserve vegetables or fruit but with different flavour profiles.

Yes, chutney and cheese is a classic pairing, especially popular in British cuisine. The chutney's sweetness and acidity beautifully balance cheese's richness and saltiness. Try with vintage cheddar, creamy brie, tangy blue cheese, or soft goat's cheese. It's essential on cheese platters and in ploughman's lunches. The combination is greater than the sum of parts.

Once opened and refrigerated, chutney typically lasts 2-3 months. The high vinegar and sugar content acts as a natural preservative. Always use clean utensils to prevent contamination and ensure the lid is tightly sealed. Check for mould or off smells before use. Unopened jars last 1-2 years stored in a cool, dark pantry.