This is Jeremy’s favorite recipe: a fiery, fruity habanero chutney made with chillies grown right on Diddly Squat Farm. Tomatoes, onions and brown sugar meet red wine vinegar, ginger, garlic, paprika and coriander, with 4% habanero bringing the heat.
The farm eats it all year round, especially with a ploughman’s lunch, and reckons it’s stupidly good in a cheese toastie. Once opened, keep the 320g jar in the fridge and enjoy within four weeks.
- Made with chillies grown on the farm
- 4% habanero chilli for real heat
- Labelled vegetarian; contains mustard
- 320g jar
