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Pomieparaoa Chutney


Pomieparaoa Chutney

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Pomieparaoa Chutney

Branston pickle comes from a small village near Burton Upon Trent, Staffordshire, England originally. That said, the Pomieparaoa chutney comes from Pomieparaoa which is what some people call the Whangaparaoa Peninsula.

This awesome chutney recipe has been given to The Kitchen Door (although I think it may of cost me a beer or two!) from my Michelin stared chef mate Nigel Davis. I trained under Nigel at the One Michelin Stared, Capital Hotel in Knightsbridge, London. I believe the recipe came from the kitchen of the celebrity haunt The Ivy Restaurant. A British restaurant in Covent Garden, London.

This Chutney is amazing and has so many components. To name a few: cauliflower florets, carrot, celery, tomato flesh, apple, raisins, apricot, ginger, turmeric, cinnamon and star anise. Also cloves, Chardonnay vinegar, soft brown sugar and a few more that I just cannot be so generous with!!

See what I mean!! This is a truly sophisticated chutney. It goes so well with most foods including our Melton Mowbray Pork Pies and Pasties.

Funny that! Should we pop one in the UK FOOD BOX for you?

If you are ever in the south of England, check out Nigel’s shop. Tell him I sent you.


– Cauliflower florets, Carrot, Celery, Tomato flesh, Apple, Raisins, Apricot, Ginger, Turmeric, Cinnamon, Star anise, Cloves, Chardonnay vinegar, Soft brown sugar and a few more


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