Jenny’s Tamarind Chutney

Description

It’s official: Jenny’s Tamarind Chutney is addictive. Add a blob to a jacket-baked potato with sour cream, and a generous dollop to a burger, or spread it over a wrap before stacking with your favourite salad ingredients or meats. It adds pep and a fresh sweet-sour bite to everything it is added to.

Given the stamp of approval by foodies and local artisan cuisine awards, Jenny’s Kitchen Tamarind Chutney (GF), first created on Waiheke Island in 1998, is still made the old-fashioned way, in small batches, and each pot is hand stirred and hand poured.