Our Story

After 30 years of making this labor of love chutney in my home, my daughter and I have decided to share this with the world. I have spent endless hours perfecting the perfect combination of fruits, spices and ginger to make what we think is the best chutney on the market today.

- Margot Walser

Made from seven different kinds of fruit chopped to a uniform size, we cook our chutney in small batches with vinegar, brown sugar and a secret blend of spices. We carefully spoon the mixture — all seven fruits must make their way into each jar in equal proportions — into containers for giving and storing.

"It’s a family tradition that my mother has maintained for 35 years. We hope you enjoy it as much as our family has over the years."

-Carolyn Johnson

Enjoy McNulty's Chutney in many ways...

Breakfast: on top of a toasted English muffin and a fried egg…

Spread: over vegetables, stilton cheese or cream cheese

Dip: mix in with cream cheese and serve with pita chips or with assorted vegetables

Salad dressing: add a tablespoon or two into a mild vinaigrette to add an exotic twist on the same old dressing

Condiment: dress up any deli sandwich with a tablespoon of chutney spread on bread in place of other condiments or stir in a ¼ cup into a pot of plain rice for a yummy “pilaf” (top with your favorite roasted nut)

Vegetables: toss ¼ cup with steamed broccoli, carrots or green beans

Potatoes: serve with a sweet baked potato

Sauce: base for a sauce for pork

Mix: with chicken salad

Marinade: brush over chicken (add a tiny bit of olive oil)

Meats, fish and pork: as a side condiment

Dessert: pour on top of Breyers vanilla ice cream (add Brandy if you like)