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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!
Spicy Apricot 295g | £4.40 | ADD TO BASKET
The family favourite, A wonderful mix of textures from the dried fruit, sunflower seeds and almonds, Middle Eastern spicing makes this the perfect partner for tagines, koftas, falafels and couscous.
INGREDIENTS:
Onion ,Water, Dried Apricots 13% (contains SULPHITES) Sugar, Cider Vinegar, Currants, ALMONDS (NUTS), Ginger Root, Sunflower Seeds, MUSTARD Seeds, Salt, Garlic, Cumin Seeds, Crushed Chillies, Turmeric, Coriander, Allspice.Allergy Advice: For allergens see ingredients in BOLDMay also contain nuts.