Tracklements Chutneys & Relishes
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"Gluten Free, Vegetarian, Vegan."
Our original, multi award-winner, this addictive, sticky-sweet chilli jam smoulders with a gentle heat from fistfuls of fresh red chillies. Incredibly versatile, our chilli jam is beautiful with fish, meats, sarnies and creamy cheeses.
Inspired by a relish we tried in France, we make this by soaking plump figs in spiced vinegar before gently cooking them with rich, dark sugar. The result is at once tangy and sweet – superb with soft cheeses.
Formerly know as Original Onion Marmalade, this was the UK’s first onion marmalade, and rather special it is too. Made with a splish of redcurrant juice for a pleasing tang, it’s excellent with pâtés, terrines and cheeses, and incomparable when melted over sausages.
The traditional, British condiment for Cheddar, cold meats, and especially crusty pork pies. Our version of this curious mustard pickle packs a punch of sharpness and crunch, just as it should.
We make this succulent chutney with Kentish Bramley apples and a liberal measure of Somerset cider brandy for a boozy kick. Indecently good with roast pork, mature cheeses and pies.
This has everything you want in a pickle – a toothsome crunch, a sweet tang and a sharp bite. There’s no better partner for a ploughman’s, or a thick-cut ham sandwich.
Cut yourself a slab of good, strong cheddar, find the crustiest loaf you can, and savour the perfect mouthful of fruity, salty, sticky and crunchy, with a background glow of fresh ginger.
Made for us in India with tangy green mangoes, this is proper, authentic stuff. Sweet and luscious, it adds a final, fruity flourish to curries and creamy coronation chicken.
A tangy, sweet and sour relish chock-full of juicy, chopped peppers and cucumber, with a sultry whisper of mustard seed and chilli. A proper bread and butter pickle, it’s also great on a juicy burger.
Sometimes the simplest things are the most superlative, like this rich chutney, bursting with generous chunks of tomato and onions. It’s gorgeous with cold meats, pies and good, mature cheddar.
As dark, rich and fragrant as plum cake, we make this with Stanley plums for their sharp fruitiness, mixed with fresh orange zest and subtle spices. A knock-out with any cheese or cold meat.