English chutneys, American sensibility.

Our mission is to make delicious chutney that's accessible to the American palate.  We're not opposed to having fun along the way.

I grew up on my great-grandmother's apple-raisin chutney.  We always ate it with pork, and it wasn't until I was in my twenties that I started to discover how good it tasted with other foods: salmon, chicken, on grilled cheese - the list went on!  Fast forward to 2024, in the middle of a career change, when I decided I'd like to grow and sell vegetables and herbs at a farmer's market.  Chutney was an afterthought, something I could fill out the table with while the other things grew.  Little did I know that farms take a while to develop, and chutney is popular with those who've tried it!  I started experimenting with chutney flavors, buying whatever fruit, vegetables and peppers were in season and plentiful, and cross-pollinating recipes to find unique tasting profiles.  The reception has been positive, and I'm excited to continue to offer existing flavor combinations, while developing more new recipes.