Nevill Turner grew up in England. Clare grew up in East Africa. Chutneys were a part of the local food culture and their childhood. When the couple moved to Virginia, they discovered that the American South had a rich tradition of chutney making as well. Today the Turners, along with their son Oliver, make this versatile condiment from locally sourced fruits and all natural ingredients. The chutneys they make tend to be a bit sweeter and a little spicy, and go well with pork and chicken dishes. And one last thing they are naturally fat free... ~Tina
What makes your product different from others? Unlike other chutneys our chutneys are fruit based and are better suited to pairing with cheese than curry. We prefer simple flavor profiles with a clean finish and do not add spices like cardamon or cumin.
What's your favorite food or food trend? Food Trend - it turns out a few tablespoons of chutney added to a bowl of quinoa is delicious.
How do you most often use your product? What was the most unexpected way of using your product? Our chutneys are well suited to pairing with cheese particularly cheddars, bries and fresh goat cheese. However, one of our customers reported that she loved dipping chocolate into chutney! Some customers also like it on vanilla ice cream.
What's next for your business? Trying new recipes and thinking of using honey instead of sugar.
What is your most memorable meal? Hard to choose the most memorable but we had a family holiday in France many years ago and had our first dandelion, bacon and poached egg salad. It was lunch time and we were sitting in a little cafe in gentle sun with a glass of wine with the whole family and it was magical.
What is your (food) guilty pleasure? Bacon - would love to have a BLT every single day for lunch!
