The four chutneys offered by Carol Hall provide a wide range of flavors to complement any dish that calls for spice and fruit. Carol Hall's chutneys are spicy, while some are also on the hot side.

The Pineapple Aprocot Chutney is the least spicy and would be a wonderful addition to a glaze for your ham. The Mango Pear Chutney is also not very spicey and pairs well with any pork dish.

On the other end of scale is the Cranberry Orange Chutney and the Apricont Chutney. The Cranberry Orange Chutney comes off with the most heat. Although these are a bit spicier, their fruits complament a wide range of meats.

An examination of the ingredients used in each chutney reveals the uniqueness within Carol Hall's selection of chutneys.

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Ingredients

Mango Pear Chutney: Water, Dried mangoes, dried pears, sugar, currants, onion, ginger, papayas, herbs & spices

Apple Apricot Chutney: Apples, sugar, water, dried apricots, wine vinegar, golden raisins, red bells, ginger, mustard seeds, salt garlic, & chilies

Cranberry Orange Chutney: Water, wine vinegar, sugar, oranges, cranberries, onions, apple juice, golden raisins, crystallized ginger & red pepper

Pineapple Apricot Chutney: Pineapple, apricot puree, sugar, white wine vinegar, golden raisins, ginger & garlic