Virginia Chutney Co.

Clare grew up in East Africa and Nevill grew up in England. They met in the Caribbean where they made mango and pineapple chutneys and had two sons, Oliver and Christopher.When we moved to Virginia we discovered that the American South had a rich tradition of chutney making. An interesting thing about chutney is how its ingredients and applications reflect the local region. For instance, in India they use tamarind chutneys with curry, the English love Major Grey's chutney with Ploughman's lunch, Caribbean cuisine serves mango chutney on fish, New England loves cranberries and maybe Laplanders enjoy cloudberry chutney on reindeer! However, here in Virginia, the traditional chutneys are peach, apple, and green tomatoes often served with cheese biscuits, ham sandwiches, cold chicken and roast pork.  

Our favorite way to serve chutney is with cheese and that’s why all of our chutneys were created with cheese in mind!  Mango with cheddar, Spicy Plum on brie, and Fig chutney on blue cheeses are a few of our go-to pairings.

Clare came up with the idea of turning a family hobby into a family business and has been resting on her laurels ever since!

Oliver manages our sales & marketing and is frustrated that the general public does not consume as much chutney as he does. 

Younger brother Christopher is a chutney taster/doctor and Nevill, a quintessential Englishman who can perfectly handle a 150-gallon kettle of chutney but can not poach an egg, maintains strict standards as head of quality control.

Try our chutneys!