Farm Stand: Chutney

Our chutneys have many ingredients, providing a full range of flavors as well as textures. We hand cut and chop everything and the short cooking time results in fresh flavor and bright color. We use as many of our own farm products as possible and are continually searching for the best sources to fill out our recipes. All are packed in a full pint jar at $14.00 each.

APRICOT, SOUR CHERRY AND ALMOND
Lovely with roasted duck or a simple chicken breast. Spoon it into a fresh apricot half for an appetizer. Pair it with garlicky sauteed prawns and add a dab of mustard.

SPICY FIG AND WALNUT
Spread it on your ham sandwich. Add 1 cup to a pound cake batter (reduce liquid by 2-3 tbsp) and serve it sliced and toasted with a glass of sherry. Stir a spoonful into sour cream for a fruit salad dressing.

FRENCH PLUM, MUSTARD SEED AND ONION
This has fewer spices and is intended to zip up a hamburger. Add it to a basting sauce for roasted veal or pork. It's our favorite with turkey.

QUINCE AND APPLE
This is quite citrusy. Wonderful with pork. We serve it in the fall over a poached chicken breast and sprinkle pomegranate seeds on top.

PEAR APPLE AND MIXED NUT
Spoon it into a baked apple or serve it with pork chops. Try it warm over ginger ice cream, or with your French Toast.

GREEN TOMATO
Perfect on a fresh goat cheese omelette, and an easy, last minute potluck offering served with crackers and cream cheese.