Pickles, Sambols and Preserves
Mixed Fruit Chutney
Mango, pineapple, date and ambarella cooked slowly into a thick, sweet-sour chutney.
- Four fruits rather than one, so it is not one-note
- Slow-cooked until the fruit goes dark
- Mild heat, so it suits most tables
- Sits between a jam and a pickle
- Good with cheese as well as with curry
Available to pre-orderSKU: CC-CHT-MIX
Size: 250g
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
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Description
A slow-cooked chutney of Sri Lankan fruit: green mango, pineapple, date and ambarella, with ginger, chilli and vinegar. It sits between a jam and a pickle, sweeter than achcharu and sharper than a jam, and it is the jar to put on a table when you have no idea what people like.
Chutney is the diplomatic option. Achcharu is too hot for some, jam is too sweet for others, and a good mixed chutney lands between the two where nearly everybody is happy.
The fruit mix is what makes it. Green mango gives the sourness, pineapple the brightness, date the body and ambarella a sharp note that ties it together. Ginger and chilli sit underneath.
It cooks for a long time on a low heat, which is what turns the fruit dark and thick. Rushed chutney tastes of vinegar and looks pale.
How to Use
- On a cheese board with a sharp cheddar
- Beside a rice and curry plate
- In a sandwich with cold roast chicken
- Spooned over a plain omelette
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Frequently Asked
Cooking and sugar. A Sri Lankan pickle is mostly raw or lightly cooked, salted and preserved in vinegar, and it stays crunchy and sharp. Chutney is cooked long and slow with sugar until it goes thick and dark, so it ends up sweeter and softer.
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