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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!

Winter Chutney 295g

Winter Chutney 295g   |   £3.95   |   ADD TO BASKET

Rich with redcurrants and tomato with a hint of spice, serve with goose, duck, venison or other game.

INGREDIENTS:

Redcurrants, Onions, Brown Sugar, Malt Vinegar, Sunflower Oil, Paprika, Garlic, Salt, Black Pepper, Red Chilli. May also contain nuts