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Le Bon Magot

Tomato and White Sultana Chutney

We're over the moon for this exotic, savory jam. It is now mandatory on our table when serving pork or chicken. Layers of middle eastern spices combine with tomatoes that have been lovingly reduced to their very essence for a mouthwatering condiment that puts pizzaz on your plate. For many years I've been making a rosemary crusted pork loin with spicy tomato jam that is laboriously cooked stovetop for hours, taking pounds of tomatoes. It was a recipe by a certain famous chef and was always a hit. Guess what? This is BETTER! No more hours over the stove...not that I'll tell that to my friends. 

The chutney has been a ubiquitous part of Indian cuisine since before 500 B.C., with each region relying on a distinctive spice blend to preserve locally cultivated or foraged produce.

“Chutney” or chattni, in Hindi means “to lick,” which is precisely what diners will be doing as they lick their plates clean – not wanting to waste a single syrupy morsel!

Ingredients: tomatoes, sugar, apple cider vinegar, white sultanas, Kashmiri chilies, fresh garlic, fresh ginger, cumin, garam masala, sea salt

 

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