Cardamom Hills chutneys are fresh, bursting with bright and bold flavors.Northwest grown fruits and vegetables are transformed with exotic spices into unique flavor combinations that are pleasing to the palette.Contemporary branding and design reflects a product that is crisp and clean, offering the consumer handcrafted appeal at an exceptional value.They are equally enjoyed with cheese and charcuterie, used as a marinade, or served with meats.

All across India, chutney is an integral part of any meal–hot and spicy chutney that add fire, sour chutney that perk up the taste buds, or chutneys made using fresh ingredients such as coconut, cilantro, mint, and tamarind. The British adaptation of Indian chutney marries fruits like apples, plums, apricots and peaches with vinegar and spices to recreate flavors reminiscent of India. My hand-crafted chutneys, based on the popular British tradition, are made using the fruits and vegetables of my Pacific Northwest home; spices like cardamom, cloves, cinnamon, allspice, and ginger; and heirloom family recipes.

Southern India’s Cardamom Hills are the inspiration for my line of chutneys.They are part of the Southern Western Ghats in the state of Kerala, India and their name comes from the cardamom spice that is grown in much of the hills’ cool elevation, which also supports tea, coffee and pepper.

My great grandparents established their coffee estate near these hills in 1830’s.There they grew an abundance of tropical fruits and had access to the freshest of spices – the ingredients that define the British adaptation of this venerable Indian condiment.

My passion for cooking began as a child on the Indian subcontinent when I accompanied my father to our local market to buy fresh produce and spices for my mother, a wonderful cook. My love of sharing my culture through food began as a young woman in England, where I honed my cooking skills. I then followed family to Portland, Oregon, where I became involved with the farmers’ market scene, doing cooking demos using fresh, seasonal produce and offering Indian cooking classes. At the urging of friends, I was encouraged to turn an annual tradition of making chutneys into a product that could be shared with a wider audience.

Cardamom Hills chutney are available in five bold flavors:

Apple Ginger Chutney: With Pacific Northwest grown heirloom apples, ginger and warming spices, this chutney is a take on the “traditional” British farmhouse-style of chutney. It’s best enjoyed with crusty bread and sharp cheddar or served alongside juicy beef tenderloin.

Apricot and Cardamom Chutney:This chutney is crafted fromsun-ripened apricots with a hint of earthy cardamom spice for a delicate flavor and exotic twist. Fragrantly-spiced, it pairs well with complex cheeses, such as Morbier and is delicious spooned over a pork tenderloin.

Mango and Cardamom Chutney: Chunks of mango infused with ginger, garlic and roasted spices offer a fresh take on the traditional Mango chutney.It brightens a curried chicken salad and is delicious smothered on avocado toast or used as a glaze on salmon.

Spicy Tomato Chutney: Inspired by the spices of India – mustard seeds, cumin, fennel and fresh ginger, this chutney is bursting with exotic flavors.Use this instead of ketchup with burgers and fries or drizzle on roasted vegetables like asparagus or cauliflower.Rocks in a grilled cheese sandwich!

Quince and Cranberry Chutney: Oregon grown cranberries combine with quince for a ‘festive’ chutney to be enjoyed with turkey or honey glazed ham.Serve with manchego or add a dab to duck rillette on toast.