There’s more to Hogs Bottom products than sandwiches and cream teas ..
With a variety of flavours and textures our chutneys are an excellent addition to sandwiches, baguettes and paninis complimenting a variety of fillings beautifully but it does not stop there. There are so many other ways to enjoy them, you can
Our flavoured vinegars add zest and flavour to seasonal salad vegetables and are equally as good used as a marinade. Use them to coat meat and fish, leaving them for an hour or so before putting under the grill or throwing on the BBQ.
If you fancy the savoury taste of bacon without the meat add our Bacon Flavoured Relish to your meals. It is equally as good on burgers and sausages and for a real bacon flavour hit why not add a dollop of Baconnaise.
Explore the exciting new flavour of black garlic in our Black Garlic Chutney either straight out the jar or mixed with soya sauce, lime juice and chilli to create a superb dressing.
Not forgetting our sweet products, the jams, marmalades and curds. Amazing spread on toast and scones they are an excellent addition to many cakes and desserts. Try warming a spoonful of jam or curd and pouring over ice-cream or stir into natural yoghurt.
1.5 kg Peeled chopped apples
1.5 kg Peeled chopped white onions
500 g Sultanas
1 kg Brown sugar
2 ltrs Cider vinegar [ buy from your local cider farm as the flavour will be amazing compared to shop bought)
50 g Ground ginger
50 g Ground mix spice
30 g Yellow mustard powder
Add all ingredients to preserving pan, bring to boil and turn down to a simmer, keep stirring to prevent sticking towards the end of cooking.
Once excess liquid has gone the chutney is ready to pot in the usual way
Pop all the ingredients into a preserving pan except the fresh coriander.
Bring to the boil and then simmer till reduced and thickened, with all liquid dispersed,At this point chop the fresh coriander roughly and add to the chutney off the heat and stir in gently pot in the usual way.
1 kg Grated beetroot
500 g peeled chopped apple
500 g Fine chopped white onion
500 ml Red wine vinegar
800 g Brown sugar
30 g grated root ginger
1 teaspoon Coarse ground black pepper
150 g grated fresh horse radish
Put all ingredients into a preserving pan, bring to boil then turn down and simmer for 30 mins or until vegetables feel cooked, add the horseradish and cook for a further 20 mins until mixture thickens and no excess liquid remains in the pan, try not to over cook or the chutney
will loose its vibrant colour.
Pot into jars in the usual way.