{"title":"Chutney \u0026 Co.","description":"\u003ch2\u003eChutney: simmered sweet and sour, served savory\u003c\/h2\u003e\n\u003cp\u003eA \u003cstrong\u003echutney\u003c\/strong\u003e is a flavorful condiment made from fruits or vegetables that is simmered with vinegar, sugar, and spices. It tastes simultaneously sweet, sour, and often a little spicy, and is a perfect accompaniment to savory dishes: cheese, roasts, grilled food, or curry. Chutneys originally come from Indian cuisine and found their way to Europe via Great Britain. This category includes chutneys from the Allgäu, Styria, and the Oberberg region – from mild pumpkin-apple to tangy beer-onion.\u003c\/p\u003e\n\u003ch2\u003eWhat distinguishes a chutney from jam\u003c\/h2\u003e\n\u003cp\u003eAt first glance, a chutney looks like a chunky jam. The difference lies in the vinegar and the onions: almost every chutney gets a dash of vinegar during the cooking process, such as apple or white wine vinegar, along with onions, and often ginger, mustard seeds, chili, or pepper. This makes it a topping for a savory plate rather than a breakfast roll. The fruits generally remain recognizable in small pieces, and the consistency is thicker than that of a sauce.\u003c\/p\u003e\n\u003ch3\u003eSweet, sour, spicy: the varieties\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFruity-mild\u003c\/strong\u003e chutneys are made from pumpkin, pear, or medlar; they pair well with young cheese and poultry. Things get \u003cstrong\u003eexotic\u003c\/strong\u003e with mango, pineapple, or curry – the classic partner for rice dishes and shrimp. \u003cstrong\u003eTangy and hearty\u003c\/strong\u003e is a beer and mustard onion chutney, which belongs with pork roast and bratwurst. And it gets \u003cstrong\u003espicy\u003c\/strong\u003e with horseradish or chili.\u003c\/p\u003e\n\u003ch2\u003eOur chutney producers\u003c\/h2\u003e\n\u003cp\u003eOur top seller is the \u003ca href=\"\/en\/products\/allgaeuer-bio-kuerbis-apfel-chutney\"\u003eAllgäu Organic Pumpkin-Apple Chutney\u003c\/a\u003e from \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell g'machts\u003c\/a\u003e in Weiler im Allgäu: 35% Hokkaido pumpkin with apple, onion, and ginger, hand-simmered in organic quality. From the same kitchen come the fruity-tangy \u003ca href=\"\/en\/products\/bier-zwiebel-bio-chutney\"\u003eOrganic Beer-Onion Chutney\u003c\/a\u003e with 20% organic beer, plums, and capers, as well as the sweet-and-sour \u003ca href=\"\/en\/products\/birne-paprika-bio-chutney\"\u003eOrganic Pear-Bell Pepper Chutney\u003c\/a\u003e made from purely plant-based ingredients.\u003c\/p\u003e\n\u003cp\u003eMost varieties come from \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei\u003c\/a\u003e in Reigersberg near Ilz in Styria. Very popular is the \u003ca href=\"\/en\/products\/kuerbis-curry-chutney\"\u003ePumpkin Curry Chutney\u003c\/a\u003e, sweet-and-sour with exotic spices. The \u003ca href=\"\/en\/products\/mispel-chutney\"\u003eMedlar Chutney\u003c\/a\u003e uses the medlar, an old fruit variety, and the \u003ca href=\"\/en\/products\/traube-kren-chutney\"\u003eGrape-Horseradish Chutney\u003c\/a\u003e combines grape pulp with the sharpness of horseradish. These are joined by a fruity pumpkin chutney and a tart redcurrant chutney, all handmade in small jars.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind\u003c\/a\u003e from Wiehl in the Oberberg region makes its \u003ca href=\"\/en\/products\/mango-chutney-4260255912169\"\u003eMango Chutney\u003c\/a\u003e from 60% mango and 16% pineapple with ginger and chili, and the tart-sweet orange chutney from 55% oranges with lemon and chili. The \"\u0026amp; Co.\" in this category name is provided by two other jars from the same kitchen: The \u003ca href=\"\/en\/products\/balsamico-zwiebeln\"\u003eBalsamic Onions\u003c\/a\u003e are preserved in balsamic vinegar with brown sugar and olive oil, absorbing their color and acidity. For the \u003ca href=\"\/en\/products\/schwarze-nuesse-4260255912121\"\u003eBlack Walnuts\u003c\/a\u003e, green, unripe-harvested walnuts are soaked for weeks and simmered in syrup with orange, lemon, and spices; they are available in both large and small sample jars. Everything is handmade.\u003c\/p\u003e\n\u003ch2\u003eChutney with cheese, roasts, and raclette\u003c\/h2\u003e\n\u003cp\u003eOn a cheese board, it is best to place two or three chutneys side by side: medlar or pumpkin with young soft cheese, orange with Manchego, grape-horseradish with strong mountain cheese, and thin slices of black walnuts with goat cheese. With raclette and fondue, pumpkin-apple and pear-bell pepper pair well with melted cheese and potatoes. Beer-onion chutney belongs with roast pork and sauerkraut, while grape-horseradish chutney is perfect for boiled beef (Tafelspitz). Balsamic onions go well with steak and on burgers; add mango chutney to shrimp, potato pancakes, or alongside a curry with rice. A spoonful of redcurrant chutney makes a dark gravy more vibrant, and a spoonful of pumpkin curry chutney rounds off a cream sauce. Chutney also has a place on burgers or cheese toast. The pumpkin chutney from Gruber's even tastes great as a spread on an Austrian \"Jausenbrot\" snack, and for a quick salad dressing, stir a spoonful of orange chutney until smooth with vinegar and oil.\u003c\/p\u003e\n\u003ch2\u003eBuying and properly storing chutney\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFor tasting:\u003c\/strong\u003e The 100 to 120 g jars are enough for two or three cheese evenings – this way you can test several varieties side by side.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eOrganic:\u003c\/strong\u003e The three chutneys from sell g'machts are simmered in organic quality.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCheck for allergens:\u003c\/strong\u003e The beer-onion chutney contains barley malt and mustard; mustard seeds are also found in several of Gruber's varieties.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStorage:\u003c\/strong\u003e An unopened chutney can be kept in the pantry. Once opened, store the jar in the refrigerator; always take some out with a clean spoon and follow the instructions on the label.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eServing at room temperature:\u003c\/strong\u003e Take the jar out of the refrigerator half an hour before eating so that the fruit and spices can fully develop their flavor.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eMore accompaniments from Cooking \u0026amp; Enjoying\u003c\/h2\u003e\n\u003cp\u003eChutney \u0026amp; Co. belongs to the \u003ca href=\"\/en\/collections\/kategorie-kochen-geniessen\"\u003eCooking \u0026amp; Enjoying\u003c\/a\u003e category. For pasta, you will find green, red, and wild herb pesto under \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e, partly from the same producers in the Allgäu and Styria. And if you want the main roast ready on the table, you'll find beef roulades and pork cheeks from the butcher under \u003ca href=\"\/en\/collections\/kategorie-mahlzeiten\"\u003eMeals\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eOrder chutney online\u003c\/h2\u003e\n\u003cp\u003eWhether one jar for your next cheese board or three varieties for a raclette evening: at Leni \u0026amp; Hans, you can order chutney online, and your package will arrive in 1–3 days.\u003c\/p\u003e","products":[{"product_id":"kuerbis-curry-chutney","title":"Pumpkin Curry Chutney","description":"\u003ch2\u003eGruber's Pumpkin Curry Chutney. Pumpkin chutney with curry – sweet and sour, aromatically spiced, with mustard seeds.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Pumpkin Curry Chutney\u003c\/strong\u003e is a sweet and sour chutney made from pumpkin, onion, apple cider vinegar, and mustard seeds, seasoned with curry. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, is handmade, and comes in a 120g jar. The savory, exotic sister to the fruity Pumpkin Chutney.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePumpkin Curry Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e belongs to a family of savory accompaniments that originally hails from Indian cuisine. A chutney is a cooked-down mixture of fruit or vegetables, vinegar, sugar, and spices, both sweet and sour at once. It reached European tables by way of England; today, it is served alongside cheese, roasts, and grilled foods. In this jar, pumpkin forms the base. Onion provides depth, apple cider vinegar provides acidity, and mustard seeds add a light crunch. Curry adds a layer of warm, exotic spice, turning the mild pumpkin into a bold companion. It is the jar you open when chicken, fish, or a young soft cheese needs a little more character.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eFirst comes the sweetness of the pumpkin, then the acidity of the apple cider vinegar, and finally the warmth of the curry. The spice is distinct but friendly—it warms rather than burns. Mustard seeds give the chutney structure and a subtle heat, while the onion rounds out the center. The consistency is chunky and spoonable, just as a chutney should be.\u003c\/p\u003e\n\n\u003cp\u003eAlong with the \u003ca href=\"\/en\/products\/kuerbis-chutney\"\u003ePumpkin Chutney\u003c\/a\u003e, this is the more intensely spiced version. Both share the foundation of pumpkin, onion, apple cider vinegar, and mustard seeds. Here, curry sets the tone, whereas there, the fruit takes center stage. Those who generally avoid curry are better off with the fruity sibling jar.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThis chutney pairs best with light meats, soft cheeses, and fish. Add a spoonful directly to your plate with pan-fried chicken breast or turkey schnitzel. For oven-baked salmon or pan-seared zander fillet, it provides a savory-sweet accent that pairs well with lemon. On a cheese board, it stands alongside Camembert, Brie, or a young goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eAt a barbecue, it works well as a dip alongside chicken skewers, vegetables, and halloumi. It is also helpful in the kitchen: a teaspoon stirred into a light cream sauce or a rice and vegetable stir-fry adds sweetness, acidity, and spice in one step. In a sandwich with cold roast meat, cream cheese, and arugula, it replaces the mayonnaise.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir two spoonfuls of chutney into plain yogurt and add a little salt and fresh herbs. This gives you an instant dip for baked potatoes and vegetable sticks in just a minute.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney comes from a small farm kitchen in Eastern Styria. Gruber's Fruchtzauberei is a family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. The history of the farm dates back to 1860. Fruit farming, with a focus on apples, was added in the early 1990s.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower and oversees cultivation. Beatrix is a chef and is responsible for processing. New recipes are developed through tasting and experimenting together until the flavor is just right. Everything is done by hand, following the motto \"quality over quantity.\" That apple cider vinegar provides the acidity in the pumpkin chutney fits perfectly for a farm that has revolved around apples for decades.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Pumpkin Curry Chutney is for anyone who likes pumpkin and prefers something a bit more exotic. It fits perfectly into autumn cooking, Friday night cheese boards, and barbecue evenings with friends. As a small gift, the 120g jar works well, perhaps paired with a piece of mountain cheese. Those who prefer something more acidic will find a fruity counterpart with subtle heat in the \u003ca href=\"\/en\/products\/ribisel-chutney\"\u003eRedcurrant Chutney\u003c\/a\u003e. All jars from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard or expect a purely fruity compote.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA handmade pumpkin chutney with curry from Eastern Styria – for chicken, soft cheese, and barbecue nights.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548003311948,"sku":"042GRU0001","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kuerbis-curry-chutney-1.png?v=1778853149"},{"product_id":"kuerbis-chutney","title":"Pumpkin chutney","description":"\u003ch2\u003eGruber's Pumpkin Chutney. Fruity pumpkin chutney – sweet and sour, gently spiced, also as a sandwich spread.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Pumpkin Chutney\u003c\/strong\u003e is a fruity, sweet and sour chutney made from pumpkin, onion, and apple cider vinegar, seasoned with mustard seeds and a spice blend. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria; 120 g per jar. The fruity base version among the farm's two pumpkin chutneys.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePumpkin Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e is the jar for \"Jause,\" as a hearty snack is called in Austria. A piece of mountain cheese, a few slices of ham, fresh farmhouse bread – and alongside it, a spoonful of chutney that brings it all together. Chutneys have their roots in India. There, they are preserved condiments made from fruit or vegetables that taste sweet and sour at the same time, thanks to vinegar, sugar, and spices. Here, the pumpkin takes the lead in the recipe. Onion and apple cider vinegar provide zest and freshness, while mustard seeds add a little bite. The result is a chutney that is just as easy to spread on bread as it is to serve with a meal.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe pumpkin is at the forefront: fruity, slightly sweet, with a rounded acidity from the apple cider vinegar. The onion provides a hearty center, the mustard seeds a slight tingle on the tongue. The spices accompany rather than dominate. This makes the chutney versatile, pairing as well with savory dishes as it does with mild cheese. The consistency is both chunky and spreadable.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/kuerbis-curry-chutney\"\u003ePumpkin Curry Chutney\u003c\/a\u003e, this jar represents the fruity side of the pumpkin. The base of pumpkin, onion, apple cider vinegar, and mustard seeds is the same for both. While the other adds an exotic warmth with curry, this one keeps the fruit in the spotlight. Those expecting a spicy, piquant chutney are better off choosing the curry version.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eAs a dip, the pumpkin chutney pairs well with meat, cheese, and fish. It adds fruit and acidity to cold roast pork, leberkäse, or grilled sausages. For pan-fried fish fillets or smoked trout, it provides a sweet and sour counterpoint. On a cheese board, it gets along well with mountain cheese, Gouda, and young sheep's milk cheese.\u003c\/p\u003e\n\n\u003cp\u003eAs a sandwich spread, it shows its second side. Spread it thinly on buttered bread or cream cheese, add a few slices of cheese on top, and your quick snack is ready. A spoonful adds juiciness to a grilled cheese sandwich or a chicken and salad wrap. It also works well stirred into a vinaigrette: a teaspoon of chutney, oil, a splash of vinegar, salt, and pepper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a spoonful of chutney to a slice of farmhouse bread with mountain cheese and bake it in the oven for a few minutes. The pumpkin will caramelize slightly, and the cheese will melt.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney is made on a farm in Eastern Styria, an area where pumpkins are a familiar sight. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz. The farm has a long history dating back to 1860. Fruit, especially apples, has been grown there since the early 1990s.\u003c\/p\u003e\n\n\u003cp\u003eThe work is clearly divided. René Gruber is a master fruit grower and takes care of the fruit varieties. Beatrix is a chef and responsible for production, ranging from jams to chutneys, sauces, and pestos. They develop the recipes together, tasting and tweaking until the flavor is just right. Everything is made by hand. The apple cider vinegar in the chutney fits well with a farm that has been focused on apples for decades.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe pumpkin chutney is for anyone who likes it fruity and is looking for a jar that goes with many things. It belongs on the weekend snack board, at a barbecue, and on the cheese platter for guests. For families, it is a great introduction to the world of chutneys. Those who prefer chutney with soft cheese and poultry should try the sweet and sour \u003ca href=\"\/en\/products\/mispel-chutney\"\u003eMedlar Chutney\u003c\/a\u003e. You can find the entire range from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruity pumpkin chutney from Eastern Styria – for snacks, the cheese board, and a quick slice of buttered bread.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548003344716,"sku":"042GRU0002","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kuerbis-chutney-2.png?v=1778853150"},{"product_id":"traube-kren-chutney","title":"Grape Horseradish Chutney","description":"\u003ch2\u003eGruber's Grape Horseradish Chutney. Grape chutney with horseradish – sweetish, with a pleasant horseradish kick.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Grape Horseradish Chutney\u003c\/strong\u003e is a sweetish chutney made from grape pulp and 'Kren', as horseradish is called in Austria. Pectin thickens it, and malic acid adds freshness. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria, 120g per jar. The producer calls it a \"true Styrian.\"\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrape Horseradish Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e brings two familiar ingredients together. There are sweet grapes and horseradish with its sharpness that tickles the nose. Kren is the Austrian word for horseradish. It is a staple with Tafelspitz (boiled beef), on a snack platter, or with Easter ham, usually freshly grated or as apple-horseradish. In this jar, it meets grape pulp, which softens its pungency. The result is a chutney that tastes fruity and sweet at first and only later reveals its temperament. The appeal lies in the interplay: the grape provides sweetness and fruit, the horseradish provides the spice.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is sweet and grape-forward, almost like a fruit spread. Then the horseradish kicks in. Its heat is pleasant, tingling briefly in the nose before subsiding. The malic acid keeps the entire flavor profile fresh so the sweetness never feels heavy. The consistency is set and spreadable, easy to spoon and perfect for bread.\u003c\/p\u003e\n\n\u003cp\u003eThis distinguishes it clearly from the other chutneys from Reigersberg. The \u003ca href=\"\/en\/products\/ribisel-chutney\"\u003eRed Currant Chutney\u003c\/a\u003e is more tart and gets its heat from ginger. The medlar chutney is sweet-and-sour and pleasantly spiced. Here, the heat comes solely from the horseradish, remaining a warmth that flares up briefly. Those expecting a very sharp horseradish paste will find this chutney rather mild.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the chutney with cheese, beef dishes, schnitzel, and simply on bread. Served with Tafelspitz or boiled beef, it replaces the classic apple-horseradish and brings more fruit to the plate. A spoonful straight from the jar also pairs well with a roast beef dinner or a cold roast beef sandwich.\u003c\/p\u003e\n\n\u003cp\u003eIn Austria, a small bowl of cranberries is traditionally served alongside Wiener Schnitzel or Backhendl (breaded fried chicken). This chutney is a sweet-and-spicy alternative. On a cheese board, it goes well with robust mountain cheese, aged Gouda, and spicy semi-hard cheese. And on a buttered slice of bread with ham or smoked pork, it adds fruit and spice to a simple snack.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a spoonful of chutney into crème fraîche and serve it as a dip for smoked trout or smoked salmon. The sweetness of the grape and the sharpness of the horseradish pair beautifully with the smoky notes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe producer calls this chutney a true Styrian, which fits its origins perfectly. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz in Eastern Styria. The farm's roots go back to 1860. Fruit has been grown there since the early 1990s, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber, a master fruit grower, is responsible for the fruit varieties. In the kitchen, Beatrix is in charge; she is a trained chef. The two develop their recipes together, tasting and experimenting until the flavor is just right. Everything is produced by hand. The Grape Horseradish Chutney is one of three chutneys the farm offers in its own range, along with medlar and red currant.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Grape Horseradish Chutney is for everyone who likes horseradish but doesn't want full-on intensity every time. It suits beef lovers, cheese enthusiasts, and anyone who enjoys a mix of sweet and spicy on their plate during a snack. As a souvenir from Styria, the 120g jar is a great companion to a piece of mountain cheese. Those who prefer a sweet-and-sour, mild chutney should try the \u003ca href=\"\/en\/products\/mispel-chutney\"\u003eMedlar Chutney\u003c\/a\u003e. You can find the farm's entire assortment on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis chutney is not suitable for those who avoid horseradish altogether. If you are looking for a sweet-and-sour chutney for poultry or lamb, the Medlar Chutney is a better choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA sweetish grape chutney with Styrian temperament – for Tafelspitz, schnitzel, cheese, and a snack-time sandwich.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548006785356,"sku":"042GRU0003","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/traube-kren-chutney.png?v=1778853182"},{"product_id":"ribisel-chutney","title":"Redcurrant chutney","description":"\u003ch2\u003eGruber's Redcurrant Chutney. Redcurrant chutney with ginger – tangy, fruity, with a subtle spiciness.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Redcurrant Chutney\u003c\/strong\u003e is a chutney made from redcurrants, as they are called in Austria. Onions, vinegar, ginger, mustard seeds, and a spice blend make it savory, while sugar rounds it off. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria, 100 g per jar. Tangy, fruity, and subtly spicy.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRedcurrant Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e is the tangy voice among the chutneys from Reigersberg. \"Ribisel\" is the Austrian word for redcurrant, and it is precisely that acidity which gives the jar its character. A chutney is a cooked-down condiment originating from India that combines fruit, vinegar, sugar, and spices into something sweet and sour. In this recipe, the redcurrant brings more acidity than most other fruits. Ginger and mustard seeds add a fine spiciness on top. The result is a chutney that awakens cheese and grilled dishes instead of masking them.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe producer describes it in three words: tangy, fruity, and with a subtle spiciness. On the palate, the freshness of the redcurrant comes first, followed immediately by the fruit. The spiciness comes from the ginger and mustard seeds and remains in the background, a light warmth rather than a burn. Onions and spices give the chutney a savory depth, while the sugar balances the acidity.\u003c\/p\u003e\n\n\n\u003cp\u003eAmong the three chutneys that the farm produces itself, it is the tangiest. The \u003ca href=\"\/en\/products\/mispel-chutney\"\u003eMedlar Chutney\u003c\/a\u003e is rounder and sweet-and-sour, while the \u003ca href=\"\/en\/products\/traube-kren-chutney\"\u003eGrape-Horseradish Chutney\u003c\/a\u003e is sweetish with the heat of horseradish. Those expecting a sweet, mild chutney would be better served with one of the other two varieties.\u003c\/p\u003e\n\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\n\u003cp\u003eAccording to the producer, the chutney goes well with cheese, grilled foods, and much more. On a cheese platter, it has its place alongside Camembert, Brie, and creamy goat cheese, whose fat nicely offsets the acidity. It also provides a fresh contrast to a robust mountain cheese or a blue cheese.\u003c\/p\u003e\n\n\n\u003cp\u003eWhen grilling, it is a fruity alternative to ketchup and barbecue sauce. Serve a spoonful on the edge of the plate with lamb chops, beef steak, sausages, or grilled halloumi. The tangy fruit also pairs well with roasted duck breast or a game dish, because it makes the rich meat feel lighter. It tastes delicious cold with roast beef, ham, and pâté.\u003c\/p\u003e\n\n\n\u003cp\u003eIt also works well in cold dishes. Spread it thinly on a slice of whole-grain bread with cream cheese and place a few walnut halves on top. In a wrap with turkey breast, arugula, and some goat cheese, a spoonful provides the necessary acidity. For a quick dressing, whisk a teaspoon of chutney with oil, salt, and pepper.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a spoonful of chutney to a dark gravy just before it is finished. The acidity and light spiciness make the sauce more vibrant.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eThe chutney comes from a small farm kitchen in the Styrian hills. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. The farm's history dates back to 1860. In the early 1990s, it was converted to fruit growing, with a focus on apples.\u003c\/p\u003e\n\n\n\u003cp\u003eRené Gruber, a master fruit grower, looks after the trees and bushes. Beatrix is a cook and is responsible for the processing in the kitchen. New recipes are created through tasting and experimenting together until both are satisfied with the flavor. Everything is produced by hand. The Redcurrant Chutney is one of the three chutneys that the farm offers, along with Medlar and Grape-Horseradish.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThis chutney is for anyone who likes things tangy and fruity and is looking for a fresh note for their cheese platter or barbecue plate. It is suitable for hosts who want to offer their guests something unique alongside mustard and ketchup. The small 100 g jar is ideal for sampling and makes a good gift to bring along with a piece of cheese. You can find all chutneys, jams, and sauces from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard or are very sensitive to acid.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA tangy redcurrant chutney with ginger from Eastern Styria – for cheese, grilled dishes, and dark gravy.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"100 g","offer_id":57548006818124,"sku":"042GRU0004","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/ribisel-chutney-grubers-fruchtzauberei.png?v=1778853182"},{"product_id":"mispel-chutney","title":"Medlar Chutney","description":"\u003ch2\u003eGruber's Medlar Chutney. A sweet and sour chutney made from medlars – pleasantly spiced, for soft cheese, lamb, and poultry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Medlar Chutney\u003c\/strong\u003e is a sweet and sour chutney made from medlar pulp with onions, apple vinegar, ginger, mustard seeds, and a blend of spices. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria; 120 g per jar. The producer calls the medlar the \"primal apple\" – an old fruit variety that has become rare today.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMedlar Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e brings a fruit back to the table that many only remember from their grandmother's garden. The common medlar is an old fruit variety, also known as \"Asperl\" in Austria. Its brown fruits are hard and tart at the time of harvest. Only after the first frost or after some storage time do they soften and develop their sweet and sour flavor. Gruber's Fruchtzauberei processes this fruit into a chutney, a cooked condiment based on the Indian tradition. Fruit, vinegar, sugar, and spices combine to create something sweet and sour that has a place alongside cheese and meat.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe producer describes the chutney as \"a sweet and sour affair,\" pleasantly spiced. The medlar provides a round, soft fruitiness. Apple vinegar provides the acidity, while onions and spices make it savory. Ginger and mustard seeds add a subtle warmth that never dominates. The consistency is soft and easy to spoon.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the farm's other chutneys, this is the most balanced. The \u003ca href=\"\/en\/products\/ribisel-chutney\"\u003eRed Currant Chutney\u003c\/a\u003e is significantly more acidic and has more heat. The \u003ca href=\"\/en\/products\/traube-kren-chutney\"\u003eGrape Horseradish Chutney\u003c\/a\u003e is sweet and relies on the pungency of the horseradish. This jar lies in between: sweetness and acidity are in balance. Those expecting a robustly spicy chutney will find it too subtle.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends it with soft cheese, lamb, and poultry. On a cheese board, it pairs well with Camembert, Brie, other white-mold cheeses, and creamy goat cheese. Try it also with baked Camembert from the oven: the warm, melting cheese and the cool chutney make a lovely pair. For a snack, a spoonful on farm bread with butter and soft cheese is sufficient. It also adds sweet and sour accents to a tarte flambée with goat cheese and red onions.\u003c\/p\u003e\n\n\u003cp\u003eWith lamb, the chutney is a fruity alternative to mint sauce. Serve it in a small bowl with grilled lamb chops, braised lamb shoulder, or ground lamb. For poultry, it pairs well with roast chicken, fried chicken breast, turkey roast, and duck. Also, in a sandwich with cold chicken, lettuce, and a little mayonnaise, a spoonful provides fruitiness and acidity.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fill puff pastry pockets with a piece of Brie and a teaspoon of medlar chutney and bake them until golden brown. Served warm, they are an easy snack for guests.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAn old fruit variety like the medlar fits a farm with a long history. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz in Eastern Styria. The farm can be traced back to the year 1860. Fruit farming has been practiced there since the early 1990s, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower and takes care of cultivating the fruit varieties. Beatrix is a cook and is responsible for processing. The recipes are created by both tasting and experimenting together until the flavor is right. Everything is made by hand. The medlar chutney is one of the three chutneys that the farm keeps in its own range.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis chutney is for everyone who likes to try new things and wants to get to know an almost forgotten fruit. It fits the cheese board for guests, the Sunday lamb roast, and roast chicken on the weekend. As a small gift, the 120 g jar is a little story to give away, as many have never tasted the fruit before. If you prefer it fruitier and with pumpkin, try the \u003ca href=\"\/en\/products\/kuerbis-chutney\"\u003ePumpkin Chutney\u003c\/a\u003e. You can find all jars from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA sweet and sour chutney made from the old medlar – for soft cheese, lamb, and poultry from Eastern Styria.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548010914124,"sku":"042GRU0005","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mispel-chutney.png?v=1778853239"},{"product_id":"birne-paprika-bio-chutney","title":"Organic Pear and Bell Pepper Chutney","description":"\u003ch2\u003esell g'machts organic pear-pepper chutney. Sweet and sour chutney made from 38 percent pear and 23 percent pepper with onion and ginger – preserved in Weiler im Allgäu, 110 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts organic pear-pepper chutney\u003c\/strong\u003e is a sweet and sour, slightly tangy chutney made from pears, peppers, white wine vinegar, raw cane sugar, and onion, seasoned with rock salt, olive oil, ginger, and pepper. Katja Will and her team preserve it by hand in Weiler im Allgäu, 110 g in a jar. No additives, no preservatives, no flavor enhancers – the sweetness of the pear carries the jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic pear-pepper chutney from sell g'machts\u003c\/strong\u003e is the sweet and sour variety among the Allgäu chutneys. Chutneys are preserved condiment sauces made from fruit or vegetables with vinegar, sugar, and spices, which have their roots in India. In Weiler im Allgäu, this results in a jar that the manufacturer describes as a touch of China in the Allgäu. Pear provides fruitiness and sweetness, pepper and onion provide savory spice, and white wine vinegar and raw cane sugar create the interplay of sweet and sour. Ginger provides a warm finish.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the pear, then the pepper, and finally sweet and sour at the same time\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the chutney smells of cooked pear and pepper, with a hint of vinegar. On the palate, the sweetness of the pear comes through first, soft and fruity, then the pepper with its slightly smoky vegetable note. The onion provides a savory center, the white wine vinegar provides the acidity that makes the chutney clearly sweet and sour. Ginger and pepper sit in the background.\u003c\/p\u003e\n\n\u003cp\u003eIt is the fruitiest and at the same time the most acidic of the three chutneys from Weiler that we carry. The \u003ca href=\"\/en\/products\/allgaeuer-bio-kuerbis-apfel-chutney\"\u003eAllgäu organic pumpkin-apple chutney\u003c\/a\u003e is milder and rounder, the beer-onion chutney is more tart and hearty. If you are expecting a spicy chutney, you are in the wrong place: the ginger warms, but it does not burn.\u003c\/p\u003e\n\n\u003ch3\u003eWith cheese, raclette, curry, and bratwurst\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the chutney as an accompaniment to cheese, raclette, and fondue, as well as for grilling. On a cheese board, it goes well with mountain cheese and soft cheese; for raclette, a spoonful replaces the usual sauces. From the grill, chicken and pork neck are the perfect partners.\u003c\/p\u003e\n\n\u003cp\u003eIt provides a sweet and sour counterpoint to bratwurst with potato salad, as suggested by the manufacturer. And because pear, pepper, and ginger point in this direction, the chutney goes well with curry dishes with rice, vegetables, and turkey, with or without coconut milk. Stir a tablespoon into the curry sauce and it gains fruitiness and acidity.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar belongs in the refrigerator and should be empty within 14 days according to the manufacturer. Store in a cool, dry place beforehand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A slice of goat cheese on toasted bread, topped with a teaspoon of pear-pepper chutney, briefly under the grill. The pear plays with the cheese, the pepper provides the contrast – an appetizer in five minutes.\u003c\/p\u003e\n\n\u003ch3\u003eFruit and vegetables from three organic farms, preserved in Weiler\u003c\/h3\u003e\n\n\u003cp\u003esell g'macht means \"homemade\" in the Allgäu dialect. In the sell g'machts kitchen in Weiler im Allgäu, Katja Will's team preserves the chutneys by hand, in organic quality with the control number DE-ÖKO-006. Fruit and vegetables come from three organic farms in the region, the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hofgut Hechelfurt near Meckenbeuren, and are usually processed the day after harvest. The white wine vinegar comes from Byodo, the raw cane sugar from Rapunzel in Legau in the Allgäu, and the rock salt from Bickelbacher.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer avoids additives and preservatives; the ingredients alone provide the flavor. The idea behind all chutneys from Weiler is the same: to combine familiar regional fruit varieties and vegetables in new ways. Since December 2022, there has been a factory shop right next to the kitchen where you can try all the varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor cheese lovers, curry evenings, and raclette in winter\u003c\/h3\u003e\n\n\u003cp\u003eThe organic pear-pepper chutney is the jar for households where cheese and chutney belong together. And for anyone who likes a little fruitiness on the side with their curry. In winter, it comes to the table with raclette; in summer, with grilled food. You can find all the manufacturer's chutneys and pestos on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other chutneys from different manufacturers in the \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co\u003c\/a\u003e category. According to the manufacturer, the list of ingredients contains no mandatory allergens or animal ingredients; it is sweetened with raw cane sugar. This jar is not suitable for anyone looking for a tart or spicy chutney – it remains fruity and sweet and sour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePear and pepper from the Allgäu, preserved sweet and sour – the chutney for cheese, raclette, curry, and bratwurst.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089491788,"sku":"042SEL0001","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/birne-paprika-bio-chutney.png?v=1778854014"},{"product_id":"bier-zwiebel-bio-chutney","title":"Beer-Onion Organic Chutney","description":"\u003ch2\u003esell g'machts Organic Beer-Onion Chutney. Fruity, savory chutney made from apples, 24 percent onions, and 20 percent organic beer with mustard seeds and chili peppers – preserved in Weiler im Allgäu, 110 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Organic Beer-Onion Chutney\u003c\/strong\u003e is a fruity, savory chutney made from apples, onions, organic beer, white wine vinegar, and plums, seasoned with salted capers, mustard seeds, olive oil, raw cane sugar, chili peppers, and pepper. Katja Will and her team preserve it by hand in Weiler im Allgäu, 110 g per jar. No additives, no preservatives, no flavor enhancers – the hearty chutney for snacks, roasts, and raclette.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Beer-Onion Chutney by sell g'machts\u003c\/strong\u003e is the savory variety among the Allgäu chutneys. Chutneys are preserved condiment sauces made from fruit or vegetables with vinegar, sugar, and spices, originally from India. In Weiler im Allgäu, this is turned into a jar that is more reminiscent of a snack than a curry. Onions provide the spice, beer the bitterness, and apple and plum the fruitiness. Mustard seeds, capers, and chili peppers add the finishing touches. The manufacturer calls it a very tasty dip, and it also makes for a great side dish for roasts.\u003c\/p\u003e\n\n\u003ch3\u003eOnion and beer up front, apple and plum behind, mustard and chili peppers at the finish\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the chutney smells of braised onions with a malty hint of beer. On the palate, the onion comes first, soft and sweet from the cooking process, followed by the bitterness of the beer, which, according to the manufacturer, harmonizes wonderfully with the onion. Apple and plum provide fruit and a subtle sweetness, while white wine vinegar adds acidity. Mustard seeds tingle, capers provide a salty depth, and the chili peppers give a mild heat on the finish.\u003c\/p\u003e\n\n\u003cp\u003eAmong the three chutneys from Weiler that we offer, this is the heartiest. The \u003ca href=\"\/en\/products\/birne-paprika-bio-chutney\"\u003eOrganic Pear-Bell Pepper Chutney\u003c\/a\u003e is fruitier and sweet-and-sour, while the Pumpkin-Apple Chutney is milder and rounder. Those expecting a sweet fruit chutney are better served with those two. This one is for people who think of onions, mustard, and beer when they think of chutney.\u003c\/p\u003e\n\n\u003ch3\u003eWith roasts, bratwurst, cheese bread, and raclette\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the chutney with pork roasts and pork sausages, sauerkraut, and potatoes. A spoonful next to the Sunday roast replaces mustard and brings fruitiness and bitterness to the plate. The producer also mentions it for cheese, raclette, and fondue; on a raclette pan, a teaspoon with cheese and potato makes for a hearty combination.\u003c\/p\u003e\n\n\u003cp\u003eAs a bread spread, it shows its second side: on a sausage or cheese sandwich, on farmhouse bread with butter, or in a burger instead of fried onions. Once opened, the jar belongs in the refrigerator and should be finished within 14 days, according to the manufacturer. Store in a cool, dry place beforehand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A tablespoon of chutney in the pan drippings of a pork roast, simmered with a little broth. The beer, onion, and plum give the sauce the depth in two minutes that would otherwise require long braising.\u003c\/p\u003e\n\n\u003ch3\u003eOnions and apples from the region, preserved in Weiler\u003c\/h3\u003e\n\n\u003cp\u003e\"sell g'macht\" means \"homemade\" in the Allgäu dialect. In the sell g'machts kitchen in Weiler im Allgäu, Katja Will's team preserves the chutneys by hand, in organic quality with the control number DE-ÖKO-006. Fruit and vegetables come from three organic farms in the region: the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hofgut Hechelfurt near Meckenbeuren. Processing usually takes place the day after harvest. Capers and raw cane sugar come from Rapunzel in Legau in the Allgäu, and the white wine vinegar from Byodo.\u003c\/p\u003e\n\n\u003cp\u003eThe manufactory leaves out additives and preservatives; the ingredients alone provide the flavor. The idea behind it: combine familiar types of fruit and vegetables from the region in new ways, here with beer as a partner to the onion. Since December 2022, there has been a factory shop right next to the kitchen where you can taste all varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor snacks, Sunday roasts, and lovers of hearty cuisine\u003c\/h3\u003e\n\n\u003cp\u003eThe Organic Beer-Onion Chutney is the jar for households where roasts, bratwurst, and cheese bread are regularly on the table. As a souvenir for a barbecue, it is a gift with an Allgäu connection. You can find all chutneys and pestos from the manufactory on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and more chutneys from other manufacturers in the \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co\u003c\/a\u003e category. Note: The chutney contains beer with barley malt, i.e., gluten, and mustard seeds; no animal ingredients are on the list. It is not suitable for those looking for a sweet, mild fruit chutney – it remains bitter, spicy, and hearty.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOnion, organic beer, and apple from the Allgäu, heartily preserved – the chutney for pork roasts, bratwurst, and cheese bread in the evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089524556,"sku":"042SEL0002","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bier-zwiebel-bio-chutney-1.png?v=1778854014"},{"product_id":"allgaeuer-bio-kuerbis-apfel-chutney","title":"Allgäu Organic Pumpkin-Apple Chutney","description":"\u003ch2\u003esell g'machts Allgäuer Organic Pumpkin-Apple Chutney. Spicy-sweet chutney made from Hokkaido pumpkin, apple, and onion with ginger – preserved in Weiler im Allgäu, 110 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Allgäuer Organic Pumpkin-Apple Chutney\u003c\/strong\u003e is a spicy-sweet chutney made from 35 percent Hokkaido pumpkin, 18 percent apple, and 13 percent onion, preserved with raw cane sugar, apple cider vinegar, apple juice, ginger, rock salt, and spices. Katja Will and her team preserve it by hand in Weiler im Allgäu, 110 g per jar. No additives, no preservatives, no flavor enhancers – the flavor comes solely from the ingredients.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAllgäuer Organic Pumpkin-Apple Chutney by sell g'machts\u003c\/strong\u003e is the jar for cheese platters and for everything that comes out of the pan or off the grill. Chutneys are spicy, often sweet and sour, sometimes hot and savory sauces made from preserved fruit or vegetables. They originated in India and have long since found their place in kitchens all over the world. Preserving is an old technique for making food last, and sell g'machts does nothing to change that. What is new is the combination: regional Hokkaido pumpkin meets apple and onion, apple cider vinegar and apple juice provide acidity and fruitiness, while ginger and spices provide warmth. The result is a chutney that the manufacturer calls a universal companion in the kitchen.\u003c\/p\u003e\n\n\n\u003ch3\u003ePumpkin and apple in the foreground, onion and ginger behind, gently spiced\u003c\/h3\u003e\n\n\n\u003cp\u003eWhen opened, the chutney smells of cooked pumpkin, apple, and a hint of ginger. On the palate, the mild sweetness of the Hokkaido stands out first, supported by raw cane sugar and apple juice. The apple contributes fruitiness and a light acidity, while the apple cider vinegar keeps both fresh. The onion provides a savory core, the ginger a fine warmth that lingers in the finish. The spices accompany rather than lead.\u003c\/p\u003e\n\n\n\u003cp\u003eThe manufacturer describes the chutney as spicy and sweet at the same time, with a finely balanced aroma. It is the mild, fruity variety among the chutneys from Weiler: less acidic than the \u003ca href=\"\/en\/products\/birne-paprika-bio-chutney\"\u003ePear-Pepper Organic Chutney\u003c\/a\u003e, less tart than the \u003ca href=\"\/en\/products\/bier-zwiebel-bio-chutney\"\u003eBeer-Onion Organic Chutney\u003c\/a\u003e. The consistency is chunky and spreadable, the color a warm orange. Anyone expecting a hot chutney will find the ginger gentle – this is about fruit, warmth, and spice in balance.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor the cheese platter, for pan-seared dishes, as a burger sauce\u003c\/h3\u003e\n\n\n\u003cp\u003eThe cheese platter is the obvious application. The manufacturer recommends the chutney for every Allgäuer cheese platter. With mountain cheese, Emmentaler, and soft cheese, it plays its sweetness against the salt of the cheese. For raclette and fondue, a spoonful replaces the usual sauces. Mixed with Allgäuer cream cheese, it becomes a spread, and spread pure on grilled baguette, it makes a quick appetizer.\u003c\/p\u003e\n\n\n\u003cp\u003eFrom the pan and the grill, it goes well with poultry, turkey, pork, and beef. A spoonful next to pan-seared meat, and you won't need sauce. As a burger sauce, it replaces ketchup and brings pumpkin and apple into the bun. It can be used for seasoning in a rice pan, as a dip for vegetables and potatoes, or as a flavor enhancer in a vegetable strudel. These are all suggestions from Weiler, and they all only require the jar and a spoon. It also works well cold with leftover Sunday roast.\u003c\/p\u003e\n\n\n\u003cp\u003eOnce opened, the chutney should be kept in the refrigerator and, according to the manufacturer, should be used within 14 days. Before that, store in a cool, dry place.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A tablespoon of chutney in the pan when chicken breast or turkey schnitzel is almost done, brought to a boil with a splash of water or broth. This creates a fruity sauce in two minutes that goes well with rice and roasted vegetables.\u003c\/p\u003e\n\n\n\u003ch3\u003ePumpkin and apple from three organic farms, preserved in Weiler\u003c\/h3\u003e\n\n\n\u003cp\u003esell g'machts means \"homemade\" in the Allgäuer dialect, and that is how Katja Will's workshop works. The fruit and vegetables for the chutneys come from three organic farms in the region: the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hechelfurt estate near Meckenbeuren. sell g'machts has been working with all three for years. Processing usually takes place the day after harvest, often on the same day. The manufacturer calls it a privilege to have the raw materials so close by.\u003c\/p\u003e\n\n\n\u003cp\u003eIn the sell g'machts kitchen in Weiler im Allgäu, the chutney is preserved by hand in organic quality with the control number DE-ÖKO-006. The raw cane sugar comes from Rapunzel in Legau in the Allgäu, the rock salt from Bickelbacher, and the organic-quality spices from Pikantum. The workshop leaves out additives and preservatives; the flavor comes from the ingredients alone, which the manufacturer says makes the products Slow Food-compliant. The idea behind all chutneys from Weiler is the same: to create new combinations of well-known regional fruits and vegetables.\u003c\/p\u003e\n\n\n\u003cp\u003eSince December 2022, there has been a factory shop right next to the kitchen where all chutneys and pestos are available for tasting. Furthermore, you can find the jars in farm shops, dairies, and organic grocery stores in the Allgäu, Germany, and Austria.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor the weekend cheese platter, for barbecue evenings, and as a souvenir\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Pumpkin-Apple Chutney is the jar for households that regularly serve cheese. The accompaniment can then be more than just a few grapes. For barbecue evenings, it is the sauce that goes just as well with chicken and pork as it does with grilled vegetables. In autumn, when pumpkin and apple are in season, it belongs on the table, and in winter, it is perfect for raclette and fondue. As a souvenir together with a piece of mountain cheese, the 110 g jar from the Allgäu is a gift that will be opened immediately.\u003c\/p\u003e\n\n\n\u003cp\u003eYou can find all of the manufacturer's chutneys and pestos on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other chutneys from other manufacturers in the category \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co\u003c\/a\u003e. According to the manufacturer, the ingredient list contains no mandatory allergens and no animal-based ingredients; it is sweetened with raw cane sugar. The jar is not suitable for those looking for a hot or significantly acidic chutney – it remains mild, fruity, and warmly spiced.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eHokkaido, apple, and ginger from the Allgäu, preserved by hand – the mild chutney for cheese platters, the pan, and the grill.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089819468,"sku":"042SEL0003","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/allgaeuer-bio-kuerbis-apfel-chutney-1.png?v=1778854014"},{"product_id":"schwarze-nuesse-4260255912121","title":"Black walnuts","description":"\u003ch2\u003eKönigskind Black Walnuts. Green walnuts pickled in orange-spice syrup – tart-aromatic, deep black, in a large jar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Black Walnuts\u003c\/strong\u003e are unripe harvested walnuts that are soaked for weeks and then simmered in a syrup of sugar, water, orange, lemon, and spices. Uwe and Sabine König make them by hand in Wiehl in the Oberberg region. The large jar contains 260 g, with a drained weight of 150 g of walnuts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlack Walnuts from Königskind\u003c\/strong\u003e are whole green walnuts that you eat, shell and all. They are picked in early summer while the inner shell is still soft. The name describes the color that develops only after long soaking and does not refer to a specific walnut variety. In the past, pickled green walnuts were widespread in rural areas; today, they are considered an almost forgotten specialty. In England, they are still available today as pickled walnuts. There, they are pickled in vinegar and taste sour and spicy, a classic accompaniment to cold meat and cheese. The walnuts from Wiehl take the sweet route. Orange, lemon, and spices give the syrup its direction, and the nuts absorb it over months. The result is an accompaniment somewhere between compote and a cheese pairing that immediately catches the eye on every plate: glossy black and soft like preserved fruit.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: first sweet, then citrus, ending with the tartness of the nut\u003c\/h3\u003e\n\n\u003cp\u003eTart-aromatic is how the producer describes the taste, and that hits the mark well. First comes the sweetness of the syrup, followed by orange and lemon. In the end, a slightly bitter, spicy note remains, which comes from the green walnut itself. The spices stay in the background and round off the whole thing rather than pushing to the front.\u003c\/p\u003e\n\n\u003cp\u003eDue to the months of maturation, each nut is soaked through to the center. It is soft and can be cut into thin slices with a sharp knife. The cross-section shows that the whole fruit is in the jar, with the hull, shell, and kernel in one piece.\u003c\/p\u003e\n\n\u003cp\u003eThe syrup in the jar tastes of the citrus fruits it was cooked with and the nut that matured in it. Save it after the last nut. It is far too good to pour down the drain over vanilla ice cream or with a dessert.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting crunchy walnut kernels will be surprised. Black walnuts are a soft, sweet side dish with a distinct tartness. They are more of an accompaniment for cheese and roasts than a snack for the evening in front of the TV.\u003c\/p\u003e\n\n\u003ch3\u003eUse: thinly sliced with cheese, game, and roasts\u003c\/h3\u003e\n\n\u003cp\u003eThe nuts are best showcased in thin slices. Place them next to a soft goat cheese or a Camembert. The sweetness and tartness of the nut then meet the creamy, salty side of the cheese. A few nuts are enough for a cheese platter because the flavor is intense. The black slices also look good next to pâtés, on the board as well as on the plate.\u003c\/p\u003e\n\n\u003cp\u003eIn savory cooking, they belong with game and roasts. A few slices go well right next to the meat for venison loin, venison haunch, or wild boar. With a cold Sunday roast, they are the side dish that turns leftovers from the weekend into a proper evening meal. Warmed up, you can also add them to a risotto. Fold in a few chopped nuts shortly before serving, so their flavor remains clear.\u003c\/p\u003e\n\n\u003cp\u003eIn desserts, the nuts show their sweet side. A scoop of vanilla ice cream topped with a sliced nut and a spoonful of syrup from the jar makes a dessert in two minutes. The tartness of the nut takes some of the sweetness away from the ice cream, and the orange in the syrup goes well with the vanilla.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, what is on the label applies: store in a cool place once opened. Remove the nuts with a fork or a clean spoon. This way, the rest remains well submerged in the syrup and keeps for the next cheese platter.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a game roast, slice two or three nuts and warm them briefly in some syrup from the jar. Beside the meat and the dark sauce, they bring sweetness and citrus to the plate and are a change from the usual cranberries.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: weeks of manual labor in Wiehl\u003c\/h3\u003e\n\n\u003cp\u003eHardly any jar from the manufactory requires as much time as this one. The work begins at the end of June, shortly before St. John's Day. At that time, the green walnuts are still so soft that the shell can be pierced with a wooden skewer. Each nut is pierced many times and then placed in water for several weeks. This water is changed daily until the nuts are black.\u003c\/p\u003e\n\n\u003cp\u003eThen follows the syrup. Over three days, the nuts are poured over with hot syrup and simmered, allowing the sweetness to soak in step by step. Afterward, they mature in the jar for several months. Only then do they have the tart-aromatic taste for which they are prized.\u003c\/p\u003e\n\n\u003cp\u003eThe nuts are made by Uwe König and his wife Sabine in their gourmet manufactory in Wiehl in the Oberberg district. Uwe König began preserving in his home kitchen in 2005, and it became his own manufactory in 2014. When things get tight during the peak season, relatives from the neighborhood help out. Everything is done by hand and jar by jar, without added flavors, colorings, preservatives, and flavor enhancers, according to the manufacturer's information. Every label says \"Oberbergisches Produkt\".\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: supplies for cheese platter and game season\u003c\/h3\u003e\n\n\u003cp\u003eThe large jar is for those who already know black walnuts and serve them regularly. Those who cook game more often in autumn and winter, receive guests with a cheese platter, or want to accompany the festive roast have a supply in the cupboard. It also works well as a guest gift for people who like to eat cheese and enjoy trying new things.\u003c\/p\u003e\n\n\u003cp\u003eFor a first taste, there are the \u003ca href=\"\/en\/products\/schwarze-walnuesse-45g\"\u003eBlack Walnuts in a small jar\u003c\/a\u003e. On the cheese platter, \u003ca href=\"\/en\/products\/feigensenf-4260255912138\"\u003efig mustard\u003c\/a\u003e complements the nuts with fruit and light spice. Pickled items for the appetizer platter can be found in our \u003ca href=\"\/en\/collections\/kategorie-antipasti\"\u003eAntipasti\u003c\/a\u003e category. The \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e tells more about Uwe and Sabine König and their other jars.\u003c\/p\u003e\n\n\u003cp\u003eNote: The nuts are walnuts and therefore tree nuts. The jar is not suitable for anyone who is allergic to walnuts or other nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGreen walnuts, soaked for weeks and matured in orange-spice syrup – the large jar of Black Walnuts from Wiehl for cheese, game, and dessert.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"260 g","offer_id":57548288098636,"sku":"042KOE3040","price":11.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schwarze-nuesse_a78ff4aa-96ba-4ba2-8cf9-8c76447f82b0.png?v=1778855381"},{"product_id":"orangen-chutney-4260255912152","title":"Orange Chutney","description":"\u003ch2\u003eKönigskind Orange Chutney. A fruity chutney made from oranges with onions, lemon, and chili – tart-sweet and hand-cooked.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Orange Chutney\u003c\/strong\u003e is a sweet-and-sour chutney containing 55 percent oranges, along with sugar, vinegar, onions, lemon juice, salt, chili, and spices. It is handmade at the Königskind artisan manufactory by Uwe König in Wiehl in the Oberberg region; the jar contains 185 g. No added flavorings, colorings, preservatives, or flavor enhancers.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind's Orange Chutney\u003c\/strong\u003e sits somewhere between orange marmalade and a savory condiment, but it firmly belongs on the savory side of the table. A chutney is fruit cooked down with vinegar, sugar, and spices; the word itself comes from Hindi. Unlike marmalade, it includes onions, salt, and heat. This makes it perfect for pairing with cheese, poultry, and fish instead of breakfast toast. In this jar, the orange sets the tone: tart and sweet, just as ripe oranges should taste. Lemon juice and vinegar provide freshness, onions add depth, and chili delivers a subtle warmth at the finish.\u003c\/p\u003e\n\n\u003ch3\u003eTart-sweet, fruity, and with a warm finish\u003c\/h3\u003e\n\n\u003cp\u003eThe orange chutney tastes of fruit and sweetness at first, followed by the acidity of the vinegar and lemon. The flavor is described as tart-sweet, which hits the mark perfectly. The onions give the chutney body and a savory base. Salt and spices round it out, while the chili stays in the background, warming the finish.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is chunky and spreadable, so you can place a spoonful next to your cheese or spread it on a cracker. Anyone expecting orange marmalade will be surprised by the onion and vinegar. That is intentional: this jar is meant for the dinner table, not for breakfast rolls.\u003c\/p\u003e\n\n\u003ch3\u003eFor duck breast, Manchego, and in salad dressings\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney is at its best with robust poultry. For roast duck breast or other game birds, place a spoonful directly next to the meat. The tart-sweet orange picks up the fat from the skin and makes the dish feel fresher.\u003c\/p\u003e\n\n\u003cp\u003eOn a cheese board, it pairs well with strong varieties like Manchego or an aged mountain cheese. It is also a great addition to raclette, alongside gherkins and pearl onions. A dollop next to smoked or cured salmon also works well; the acidity of the lemon bridges the gap between fish and fruit.\u003c\/p\u003e\n\n\u003cp\u003eIn a salad dressing, a teaspoon of chutney replaces both sugar and mustard. Stir it with vinegar, oil, salt, and pepper, and you'll give lamb's lettuce or chicory a fruity note.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Put the jar on the table at your next raclette dinner. Melted mountain cheese and a spoonful of chutney on a potato is a combination that will quickly become a habit.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a kitchen in Wiehl that began as a hobby in 2005\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney is cooked in Wiehl in the Oberberg district of North Rhine-Westphalia. Uwe König began cooking fruit in his home kitchen there as a hobby in 2005. What started as a hobby became his own manufactory in 2014, which he runs with his wife, Sabine.\u003c\/p\u003e\n\n\u003cp\u003eOranges obviously don't grow in the Bergisches Land; they come from the south. The \"Oberbergisch\" element lies in the workmanship: every jar is handmade in Wiehl, in small batches and with a short ingredient list. That is why every label says \"Oberbergisches Product.\" According to the manufacturer, no added flavorings, colorings, or preservatives are used in any of the jars.\u003c\/p\u003e\n\n\u003ch3\u003eFor cheese boards, roast duck, and small gifts\u003c\/h3\u003e\n\n\u003cp\u003eThe orange chutney is aimed at cheese lovers who are looking for something fruity with character. It goes well with Sunday roast duck, raclette with friends, and quick weeknight meals when a salad needs more flavor. The small jar makes a great little gift, especially when paired with a piece of mountain cheese.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer something more exotic, try the \u003ca href=\"\/en\/products\/mango-chutney-4260255912169\"\u003eMango Chutney with Pineapple\u003c\/a\u003e from the same kitchen. Savory accompaniments from other producers can be found in the \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co.\u003c\/a\u003e category, while the assortment from Wiehl is available on the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind producer page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The label for this chutney lists no declarable main allergens. Keep refrigerated after opening. It is less suitable for very mild dishes, as the chili and vinegar give it a distinctly savory side.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA tart-sweet orange chutney from the Oberberg region – for duck breast, strong cheese, and your evening salad dressing.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":59027719160140,"sku":"034KOE3140","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/orangen-chutney_d214c5d5-332c-4888-bec1-750aea71c96d.png?v=1778855384"},{"product_id":"mango-chutney-4260255912169","title":"Mango Chutney","description":"\u003ch2\u003eKönigskind Mango Chutney. Fruity chutney made from mango and pineapple with ginger and chili – exotic, spicy, handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Mango Chutney\u003c\/strong\u003e is a chutney made from 60 percent mango and 16 percent pineapple, cooked down with sugar, onions, vinegar, lemon juice, ginger, salt, pectin, and chili. Uwe König makes it by hand in Wiehl in the Oberberg region and fills it into 185g jars. Free from added flavorings, colorings, and preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMango Chutney by Königskind\u003c\/strong\u003e takes the most well-known form of chutney and adds a second fruit to it. In Indian cuisine, chutneys are a common condiment for many meals, and mango chutney has become the epitome of these sides in Europe by way of England. The triad of sweet fruit, acidic vinegar, and heat is typical. Uwe König adheres to this triad and mixes fresh pineapple into the mango. It adds more acidity and juice to the jar. Ginger and chili provide an exotic touch, while onions and lemon juice form a savory base. This turns the fruit into a condiment that can hold its own alongside meat, fish, and cheese.\u003c\/p\u003e\n\n\u003ch3\u003eSweet mango, fresh pineapple, warming ginger\u003c\/h3\u003e\n\n\u003cp\u003eAt first, the chutney tastes of ripe mango, soft and fruity. The pineapple adds a brighter, slightly tart note. Then, the ginger and chili kick in with a warmth that lingers without burning. Vinegar and lemon keep the sweetness in check, while the onions add depth.\u003c\/p\u003e\n\n\u003cp\u003eThe result is fruity and spicy at the same time, with small pieces of fruit in a thickened base. The pectin ensures that the chutney stays on the spoon and doesn't run across the plate. If you are expecting a hot chili chutney, what you get here is more of a gentle warmth. And for people who generally avoid ginger, the jar is less suitable.\u003c\/p\u003e\n\n\u003ch3\u003eWith shrimp, potato pancakes, and the cheese board\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney shows its exotic side with fish and seafood. Add a spoonful to your plate with pan-fried shrimp, grilled salmon, or fish cakes. The fruit acidity pairs well with the roasted aromas from the pan.\u003c\/p\u003e\n\n\u003cp\u003eIt works just as well with fried meat, such as chicken breast, pork fillet, or skewers from the grill. For a barbecue evening, simply place the jar next to the ketchup and mustard.\u003c\/p\u003e\n\n\u003cp\u003eA savory cheese board gets a fresh counterpart with the mango chutney. Oven-roasted vegetables like sweet potatoes, pumpkin, and red onions also benefit from a spoonful after baking. And for crispy potato pancakes, it is an alternative to classic applesauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fry up some potato pancakes until golden brown, add a few shrimp, and top with a spoonful of chutney. This turns an everyday meal into a little feast.\u003c\/p\u003e\n\n\u003ch3\u003eTropical fruit, Oberberg craftsmanship\u003c\/h3\u003e\n\n\u003cp\u003eMango and pineapple grow in the tropics, but the chutney is created in Wiehl in the Oberberg district. That is where Uwe and Sabine König run their culinary workshop. It all started as a hobby in their home kitchen in 2005, and has since 2014 become a full-fledged business.\u003c\/p\u003e\n\n\u003cp\u003eProduction is done in small batches and by hand. When things get busy during the season, relatives from the neighborhood also pitch in. The fruit is processed fresh from the harvest; colorings and flavor enhancers are left out. The label says \"Oberbergisches Produkt\" – referring to the kitchen where every jar is made by hand.\u003c\/p\u003e\n\n\u003ch3\u003eFor the barbecue, the cheese board, and curious eaters\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney is for anyone who likes something fruity with savory dishes. It fits into the family kitchen when potato pancakes are on the menu, and for a barbecue night with friends. It is also a good choice for cheese lovers who want to put something other than fig mustard next to their cheese.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/orangen-chutney-4260255912152\"\u003eOrange Chutney\u003c\/a\u003e tastes tart-sweet rather than exotic. For the grilled meat itself, there is the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-landbier\"\u003eBarbecue Sauce with Landbier\u003c\/a\u003e from the same kitchen. You can find all the jars on the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: According to the label, the chutney does not contain any major declarable allergens. Keep cool after opening. It is not intended as a sweet spread for breakfast toast, as the onions, vinegar, and chili are too prominent for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruity mango chutney with pineapple, ginger, and chili from the Oberberg region – for shrimp, grilled meat, and the cheese board.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":59027722502476,"sku":"034KOE3180","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mango-chutney_b313504d-52a0-4018-bffc-8643a18fb136.png?v=1778855384"},{"product_id":"balsamico-zwiebeln","title":"Balsamic onions","description":"\u003ch2\u003eKönigskind Balsamic Onions. Sweet and sour pickled onions in balsamic vinegar – savory, slightly sweet, with olive oil.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Balsamic Onions\u003c\/strong\u003e are onions pickled in balsamic vinegar with brown sugar, olive oil, salt, and spices. Uwe König pickles them by hand in Wiehl in the Oberberg region and fills them into 230g jars. Savory, slightly sweet, and dark due to the color of the vinegar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBalsamic Onions by Königskind\u003c\/strong\u003e belong to the large family of sweet and sour pickled vegetables. In Italy, this method of preparation is called \u003cem\u003eagrodolce\u003c\/em\u003e, literally \"sour-sweet,\" and it holds a firm place among antipasti. The principle is old and simple. Vinegar and sugar preserve the vegetables and give them a taste balanced between acidity and sweetness. Here, balsamic vinegar takes on this role. As they pickle, the onions take on its color, acidity, and aroma, becoming dark in the process. Brown sugar adds a light note of caramel, the olive oil makes them supple, and salt and spices round it all off. This turns the common kitchen onion into a ready-to-serve side dish that you can serve directly from the jar.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor: Balsamic acidity, onion sweetness, a hint of caramel\u003c\/h3\u003e\n\n\u003cp\u003eSavory and slightly sweet is the best way to summarize the flavor. First, you taste the acidity of the balsamic vinegar. Then comes the natural sweetness of the onion, enhanced by the brown sugar. In the background are the spices and a delicate sheen from the olive oil. Very little of the sharpness of raw onions remains after the pickling process.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a sweet onion marmalade will find more acidity and savory depth here. These onions are a side dish for hearty plates rather than a sweet bread spread.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: Steak, burgers, cold cut platters, and risotto\u003c\/h3\u003e\n\n\u003cp\u003eThey are right at home on the grill and in the pan. Serve a spoonful of onions directly next to a seared steak, and the acidity will cut through the fat. On a burger, they replace raw onion rings, adding sweetness and savory notes all at once. They also pair well with bratwurst and other grilled meats.\u003c\/p\u003e\n\n\u003cp\u003eOn a cold cut platter, they belong with ham and cheese. A small bowl of balsamic onions alongside farm-style ham, mountain cheese, and dark bread turns a quick dinner into a well-set table. In autumn, you can use them as a topping for pumpkin risotto. The acidity lifts the sweetness of the pumpkin, and the dark color of the onions provides a visual accent.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the onions should be kept in the refrigerator; the label specifies: keep refrigerated after opening. Use a clean fork to take the onions out of the jar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-landbier\"\u003eBarbecue Sauce with Country Beer\u003c\/a\u003e from the same manufacturer onto your burger bun. Place the patty and a slice of mountain cheese on top, and finish with a spoonful of balsamic onions.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Hand-pickled in Wiehl\u003c\/h3\u003e\n\n\u003cp\u003eWhen people think of Königskind, they often think of fruit first: mustards, chutneys, black walnuts. But vegetables also find their way into jars at this manufactory, as these onions demonstrate. Their home is the artisanal food workshop in Wiehl, which Uwe König has been running since 2014. It all started as a hobby in his home kitchen in 2005, with his wife Sabine working by his side.\u003c\/p\u003e\n\n\u003cp\u003eEvery batch remains manageable, and every step is done by hand. According to the manufacturer, no added flavorings, colorings, preservatives, or flavor enhancers go into the jar. The list of ingredients is correspondingly short: onions, balsamic vinegar, brown sugar, olive oil, salt, spices. The label identifies the origin as an \"Oberberg product.\"\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: Barbecues and set dinner tables\u003c\/h3\u003e\n\n\u003cp\u003eThis jar is intended for everyone who loves to grill and wants more than just ketchup and mustard with their meat. It is perfect for families who enjoy bread, cheese, and ham in the evenings, and for anyone who builds their own burgers. As a gift for a barbecue party, it is always a welcome guest.\u003c\/p\u003e\n\n\u003cp\u003eTo accompany a cheese platter, try the \u003ca href=\"\/en\/products\/birnensenf\"\u003ePear Mustard\u003c\/a\u003e from Wiehl alongside the onions. You can find more pickled and fruity pairings in our \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co.\u003c\/a\u003e category. You can learn more about the manufacturer on the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The onions contain balsamic vinegar and therefore sulfites. They are not suitable for anyone who is sensitive to sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSweet and sour pickled onions in balsamic, handmade in the Oberberg region – for steak, burgers, dinner platters, and pumpkin risotto.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"230 g","offer_id":59027999883596,"sku":"034KOE5010","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/balsamico-zwiebeln.png?v=1778855389"},{"product_id":"schwarze-walnuesse-45g","title":"Black walnuts 45g","description":"\u003ch2\u003eKönigskind Black Walnuts 45g. Black walnuts in a small jar – green walnuts in spiced syrup, handmade, for sampling.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Black Walnuts 45g\u003c\/strong\u003e are the small jar of black walnuts from Wiehl in the Oberberg region. Inside are green, unripened walnuts preserved in a sugar syrup with orange, lemon, water, and spices. The jar contains 115 g. The 45 g in the name refers to the drained weight, meaning the walnuts without the syrup.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlack walnuts from Königskind\u003c\/strong\u003e are tied to a date on the calendar: June 24th, St. John's Day. Until shortly before this, the young walnut on the tree is green, and its later hard shell is still soft. A few weeks later, it has become woody, leaving only the cracking sound of autumn. Because of this, unique traditions have formed around this day in several countries. In Italy, families use such green walnuts to make the walnut liqueur Nocino. In this country, they used to be pickled, especially in rural areas, before they were largely forgotten. At Königskind, \"pickled\" means: soaked in water until the walnuts turn black, and then cooked in a sweet syrup. The entire fruit is eaten, cut into thin slices. This small jar is the easiest way to bring this specialty to your plate for the first time.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: sweet syrup, citrus, and a tart depth\u003c\/h3\u003e\n\n\u003cp\u003eA single slice is enough to get to know their character. First comes the sweetness of the syrup, carried by orange and lemon. This is followed by the tartness of the green walnut, slightly bitter and spicy, as only unripened walnuts possess. The producer describes this as tart-aromatic.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is reminiscent of pickled fruit. The walnut is soft through and through and can be sliced with ease. The casing, shell, and kernel have merged during the months in the syrup into a piece that glows evenly black. The spices in the syrup remain subtle and add warmth to the whole.\u003c\/p\u003e\n\n\u003cp\u003eEaten on their own, the walnuts are very sweet. Those who rarely eat sweets might find them too sugary straight from the spoon. Their strength truly shines only in combination with salt and fat: with cheese, roast meat, or pâté. And if you are looking for the crunch of roasted walnuts, you are in the wrong place, as these nuts are soft.\u003c\/p\u003e\n\n\u003ch3\u003eUse: the first nut for cheese, the rest for roasts and dessert\u003c\/h3\u003e\n\n\u003cp\u003eFor a first try, a piece of cheese works best. Slice a walnut into thin pieces and place them on Camembert or soft goat cheese. The salt and fat of the cheese balance the sweet-tart nut, and you will quickly realize why this combination is traditional. For a cheese board for two, the amount in the small jar is well-proportioned.\u003c\/p\u003e\n\n\u003cp\u003eThe walnuts also go well with meat. A few slices next to game, the Sunday roast, or on a slice of cold roast beef on Monday give the plate a fruity, dark note. They work just as well with pâtés. You can warm them and add them to a risotto, chopped and folded in just before serving.\u003c\/p\u003e\n\n\u003cp\u003eAs a dessert, they are ready in two minutes. Place a few slices on a scoop of vanilla ice cream and drizzle some syrup from the jar over it. The orange in the syrup combines with the vanilla, while the nut's tartness keeps the sweetness in check.\u003c\/p\u003e\n\n\u003cp\u003eThe label advises storing them in a cool place after opening. Keep the small jar in the refrigerator after opening and remove the nuts with a clean fork. Save the syrup; it is a condiment in its own right.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Try the first nut very simply. A piece of soft goat cheese on dark bread, topped with two thin slices of black walnut and a drop of syrup. This is how you will taste the nut most clearly and know immediately whether it fits into your kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: half a year of work for a small jar\u003c\/h3\u003e\n\n\u003cp\u003eThe journey into the jar begins in the final days of June before St. John's Day. The walnuts are picked green while the shell is still soft. Each nut is pierced several times with wooden skewers. After that, the nuts lie in a water bath for weeks, which is refreshed every day. During this time, they change color until they are completely black.\u003c\/p\u003e\n\n\u003cp\u003eThis is followed by three days with syrup: the walnuts are poured over with hot syrup and brought to a boil, then they rest until the next round. After filling, they need several months in the jar until the sweetness and tartness have harmonized. A large part of the year lies between the harvest and the finished jar.\u003c\/p\u003e\n\n\u003cp\u003eAll of this is done by Uwe and Sabine König at the Königskind Genussmanufaktur in Wiehl in the Oberberg district. Uwe König started this as a hobby in his own kitchen in 2005, and in 2014, he turned it into his workshop. Everything is done by hand and in small batches. According to the producer, no added flavors, dyes, preservatives, or flavor enhancers are used. \"Oberbergisches Produkt\" (Product of Oberberg) is printed on every label.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for sampling and as a gift\u003c\/h3\u003e\n\n\u003cp\u003eThe small jar is aimed at anyone who wants to try black walnuts for the first time. It fits into small households where a cheese board is being prepared for two. And it is a gift that stands out. It is suitable for an invitation involving cheese and wine, as a souvenir from the Oberberg region, or as a little surprise for anyone who enjoys cooking. With such a rare specialty, there is usually a story to tell when unwrapping it.\u003c\/p\u003e\n\n\u003cp\u003eOnce you have developed a taste for them, you can reach for the \u003ca href=\"\/en\/products\/schwarze-nuesse-4260255912121\"\u003eBlack Walnuts in the large jar\u003c\/a\u003e with 260 g. The \u003ca href=\"\/en\/products\/himbeersenf-4260255912213\"\u003eRaspberry Mustard\u003c\/a\u003e from the same manufacturer also goes well with Camembert. In our \u003ca href=\"\/en\/collections\/kategorie-antipasti\"\u003eAntipasti\u003c\/a\u003e category, you will find other specialties in jars, and the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e shows the entire assortment from Wiehl.\u003c\/p\u003e\n\n\u003cp\u003eNote: The jar contains walnuts, which are tree nuts. It is not suitable for those who are allergic to nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlack walnuts in a small jar, handmade in Wiehl – for sampling, for a cheese board for two, and as a gift.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"115 g","offer_id":59028000112972,"sku":"042KOE3041","price":5.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schwarze-walnuesse-45g.png?v=1778855463"},{"product_id":"johannisbeer-chutney","title":"Johannisbeer-Chutney","description":"\u003ch2\u003eKönigskind Johannisbeer-Chutney. Fruchtiges Chutney aus 75 Prozent roten Johannisbeeren mit Schalotten, Honig und Chili – säuerlich, würzig, von Hand eingekocht.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eKönigskind Johannisbeer-Chutney\u003c\/strong\u003e ist ein Chutney aus 75 Prozent roten Johannisbeeren, Zucker, Schalotten, Johannisbeerlikör, Honig, Pektin, Salz und Chili. Eingekocht wird es von Hand in Wiehl im Oberbergischen, 185 g pro Glas. Ein herzhafter Fruchtbegleiter für Käse und Braten.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJohannisbeer-Chutney von Königskind\u003c\/strong\u003e holt eine Beere aus dem heimischen Garten auf die herzhafte Seite des Tisches. Rote Johannisbeeren landen meist im Gelee, auf dem Kuchenblech oder im Kompott. In England gehört Johannisbeergelee seit Langem in die Cumberland-Sauce, die zu Wild und kaltem Braten gereicht wird. Ein Chutney geht einen ähnlichen Weg: eingekochte Frucht, die mit Säure und Würze zur Beilage für Käse und Fleisch wird. Hier bringen die Johannisbeeren ihre eigene Säure mit, Schalotten geben eine milde Zwiebelnote. Zucker und Honig gleichen die Säure aus, eine Prise Chili setzt einen kleinen Akzent. Ein Schuss Johannisbeerlikör vertieft den Beerenton, Pektin aus Früchten bindet das Ganze. Drei Viertel des Glases sind Frucht.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: helle Beerensäure, runde Süße, ein Hauch Chili\u003c\/h3\u003e\n\n\u003cp\u003eDas Chutney schmeckt fruchtig-säuerlich nach roter Johannisbeere, mit einer runden Süße von Zucker und Honig und einer leichten Schärfe am Ende.\u003c\/p\u003e\n\n\u003cp\u003eZuerst kommt die klare, helle Säure der Beeren, die Johannisbeeren so unverwechselbar macht. Dann legt sich die Süße darüber, und die Schalotten bringen eine herzhafte Tiefe. Der Likör verstärkt den Beerenduft, die Chili zeigt sich erst im Abgang. Das Ergebnis liegt zwischen Konfitüre und Würzsauce. Wer ein süßes Gelee für das Frühstücksbrötchen erwartet, wird das Chutney als zu würzig empfinden. Gedacht ist es für den herzhaften Teller.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: Käsebrett, Wildbraten und Ofencamembert\u003c\/h3\u003e\n\n\u003cp\u003eAuf dem Käsebrett passt das Chutney zu cremigem Ziegenkäse, Camembert, Brie und würzigem Bergkäse.\u003c\/p\u003e\n\n\u003cp\u003eDie Säure der Beeren schneidet durch den Fettgehalt des Käses, die Süße mildert seine Salzigkeit. Zu kaltem Braten, Roastbeef und Schinken ist es eine fruchtige Alternative zu Senf. In der Wildsaison passt ein Löffel zu Rehrücken, Wildschweinbraten oder Hirschgulasch, ganz im Sinne der englischen Cumberland-Sauce. Auch zu gebratener Entenbrust, auf einem Burger mit Ziegenkäse oder zu Kartoffelpuffern macht es sich gut. Geöffnet hat das Glas seinen Platz im Kühlschrank, das Etikett vermerkt: nach Anbruch kühl lagern.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Schneid einen Camembert oben kreuzweise ein, back ihn etwa 15 Minuten im Ofen und setz zwei Löffel Johannisbeer-Chutney obendrauf. Dazu frisches Baguette, fertig ist das Abendessen für zwei. Wer es dunkler mag, nimmt das \u003ca href=\"\/en\/products\/kirsch-chutney\"\u003eKirsch Chutney\u003c\/a\u003e aus derselben Manufaktur.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: Chutneys aus einer oberbergischen Küche\u003c\/h3\u003e\n\n\u003cp\u003eEingekocht wird das Chutney in Wiehl, wo Uwe König seine Königskind Genussmanufaktur betreibt.\u003c\/p\u003e\n\n\u003cp\u003eWas 2005 als Hobby in der eigenen Küche anfing, wurde 2014 eine Manufaktur. Uwe König arbeitet dort zusammen mit seiner Frau Sabine, bei viel Arbeit helfen Verwandte aus der Nachbarschaft mit. Chutneys gehören neben Senfen und eingelegten Spezialitäten zum Kern des Sortiments. Gekocht wird in kleinen Mengen und von Hand. Nach Herstellerangabe bleiben zugesetzte Aromen, Farbstoffe, Konservierungsmittel und Geschmacksverstärker außen vor. Den Weg zum Kunden übernimmt Uwe König laut einem Händler bis heute gern selbst.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für Käsefreunde, Wildliebhaber und den Abendbrottisch\u003c\/h3\u003e\n\n\u003cp\u003eDas Chutney ist für alle, die zu Käse und Braten gern etwas Fruchtiges mit Säure reichen. Es passt auf den Abendbrottisch, auf die Käseplatte für Gäste und zum Sonntagsbraten im Herbst. Als Mitbringsel ist das kleine Glas eine gute Wahl. Ein weiteres Fruchtchutney ist das \u003ca href=\"\/en\/products\/pflaumen-chutney-4260255912237\"\u003ePflaumen Chutney\u003c\/a\u003e, alle Gläser zeigt dir die \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind-Seite\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eHinweis: Laut Zutatenliste enthält das Chutney Johannisbeerlikör, in unseren Allergenangaben sind Sulfite vermerkt. Wegen des Honigs ist es außerdem nicht vegan. Nicht geeignet ist es für alle, die Alkohol vollständig meiden oder auf Sulfite reagieren.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin fruchtig-säuerliches Johannisbeer-Chutney aus dem Oberbergischen – für Käse, Wild und den Camembert aus dem Ofen.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":59223976214860,"sku":"034KOE3070","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/koenigskind-johannisbeer-chutney.png?v=1792146424"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-chutney-co.jpg?v=1791268967","url":"https:\/\/leniundhans.de\/en\/collections\/chutney-co.oembed?page=2","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}