Roskilly's Chutneys

Chutneys have always been a big part of our lunch table

Rachel has always baked granary bread for lunch and this is normally eaten with slabs of cheese and sliced hams. I guess we have got used to jazzing this up with Rachel’s spectacular chutneys. It is usually at the beginning of winter that she cooks her trial batches in huge pans on the Aga.

We have chosen from some of the most popular Chutneys - which we make using Rachel’s methods - in the creamery during the winter when the ice cream sales are slower. We each have a favourite... try them and see which one is yours!

Fig & Rhubarb Chutney

Fig & Rhubarb Chutney   |   £4.10   |  

Sundried Figs, English Rhubarb
Developed for your cheeseboard and matches perfectly with the marbled or mature ones such as Pecorino Romano and Comte. Rich and sweet it also can be paired with cold and grilled meats.


Rhubarb 24%, Apple, Onions, Light Brown Sugar, Cider Vinegar, Raisins, Figs 6%, Ginger, Yellow MUSTARD Seeds, Curry Powder (MUSTARD), Salt.Allergy Advice: For allergens see ingredients in BOLD. Produced in an environment that also handles Milk, Gluten, Sulphites, Fish, Egg, Sesame, Nuts, Soya and Celery.