HANDMADE CHUTNEYS & PRESERVES
David Hopper was born and raised in the North East of England and has been enthusiastically making preserves since he discovered what you could do to a Cumberland Ring with half a jar of piccalilli and a crusty bap.
When not foraging in hedgerows with a carrier bag and a pair of scissors, he works in arts marketing and gourmet retail.
WHAT IS CHUTNEY?
Taking their origin from the Indian Subcontinent’s tradition of cool, spicy relishes of fresh fruit, vegetables, spices and herbs, Anglo-Indian chutneys and ketchups are a culinary fusion dating back for centuries.
A sweet and sour slow-cooked confection of fruit, vegetables and pungent, exotic spices with vinegar and sugar, chutneys and ketchups not only work as a condiment to pretty much anything you can think of serving - hot and cold meats, breakfasts, grills, cheeses and hors d’oeuvres - but can also be used as a glaze or stirred through stews, soups and curries.
Most chutney will mellow with age, the vinegar becoming less pronounced after 6 weeks. These chutneys have been matured for 2 – 3 months and are ready to use. It keeps pretty much indefinitely when sealed or when kept in the fridge. These condiments are all handmade with traditional ingredients and free of artificial flavourings, sweeteners or preservatives. Flavours may vary slightly between batches.