Caramelized Onion Chutney with Lavender
Regular price $9.50Caramelized Onion Chutney with Lavender: Gourmet & Unexpected
Elevate your entertaining with our signature Caramelized Onion Chutney, featuring the subtle, aromatic note of real lavender. This rich, sweet-and-savory chutney transforms simple dishes into gourmet experiences.
The slow caramelization of onions and apples creates a deep, satisfying sweetness, which is perfectly balanced by tart balsamic vinegar, dried fruit, and a hint of spice. The addition of culinary English lavender provides a sophisticated, floral undertone that is truly unexpected and unforgettable.
Perfect Pairings
-
Cheese & Charcuterie Boards: The ultimate accompaniment to aged cheddar, creamy goat cheese (chèvre), brie, and cured meats.
-
Savoury Tarts & Flatbreads: Adds rich depth to onion tarts, quiches, crostini, and flatbreads.
-
Meats & Poultry: Works as an incredible glaze or topping for roast chicken, pork tenderloin, grilled burgers, and sausages.
Available Sizes: 110 ml & 250 ml jars
Ingredients: Onions, Apples, Sugar, Balsamic Vinegar (may contain sulphites), Peaches, Currants, Spices, Citric Acid, Salt, Lavender.
Recipe Idea: Glazed Parsnips & Pears with Lavender Chutney
Showcase the unique flavor of our chutney in this delicious, aromatic side dish!
-
Yield: 8 servings
-
Prep & Cook Time: 35–40 minutes
Ingredients
-
Parsnips: 2 lbs (1000 g), about 6–8, peeled and quartered lengthwise
-
Pears: 1 lb (500 g), about 3, cored and cut into thin wedges
-
Butter: ¼ cup (60 ml)
-
Fresh Rosemary: 2 (4-inch) sprigs
-
Chutney: 1 jar (250 ml) Caramelized Onion Chutney with Lavender
-
Finishing: Salt & pepper (to taste), juice of ½ fresh lemon
Instructions
-
Prep Parsnips: Cook parsnips covered in lightly salted boiling water in a large saucepan for 5–8 minutes, or until barely tender; drain well.
-
Sauté: In a 12-inch skillet, combine the drained parsnips, pear wedges, and butter. Cook over medium heat for 15 minutes, or until golden brown, stirring occasionally.
-
Glaze: Remove leaves from the fresh rosemary sprigs. Stir the rosemary leaves and the entire jar of onion chutney into the skillet mixture.
-
Finish Cooking: Bring mixture to a boil, then reduce heat to medium-low. Cook, uncovered, for 15 minutes or until parsnips are tender and beautifully glazed, stirring occasionally. Season with salt and pepper to taste.
-
Serve: Transfer to a serving platter and squeeze fresh lemon juice over the top just before serving. Garnish with fresh herb sprigs if desired.
Frequently Asked Questions
What does Caramelized Onion Chutney with Lavender taste like?
It offers a rich, sweet-and-savory flavor profile. Slow-caramelized onions and apples provide natural sweetness, balanced by tart balsamic vinegar, warm spices, currants, and a subtle, floral hint of culinary English lavender.
What cheeses pair best with lavender caramelized onion chutney?
This chutney pairs exceptionally well with sharp aged cheddar, creamy goat cheese (chèvre), brie, camembert, and manchego on a charcuterie board.
How can I use lavender onion chutney when cooking meats and savory dishes?
Use it as a glaze for roast pork, chicken, or sausages during the last 15 minutes of cooking. It also makes an exceptional topping for gourmet burgers, quiches, savory onion tarts, flatbreads, or glazed root vegetables like parsnips and pears.
Does the lavender flavor overpower the savory onion in the chutney?
No, we use exclusively culinary-grade English lavender (Lavandula Angustifolia), which is naturally low in camphor. The lavender acts as a subtle background note that complements the sweet caramelized onions and balsamic vinegar without tasting perfumed or bitter.
How long does Caramelized Onion Chutney with Lavender last once opened?
Unopened jars keep in a cool, dark pantry for up to 2 years. Once opened, keep the jar tightly sealed in the refrigerator and consume within 4 to 6 weeks for optimal flavor and freshness.
Lavender is not simply a single scent. For most of us, we pick products based on both scent and use.
If using around the house (our linen spray, room spray, sachets, house cleaner ... see house collection ... then we tend to use the French Lavender (Lavandin). This is a sharp scent that is robust and so will linger longer. Sometimes we'll soften the French with a bit of English Lavender (e.g. our room spray) and if using dried flowers for decoration -- you'll find we carry both English and French lavender ... see dried flowers
When using as a cream, soap, etc. ... you can choose based on scent ... e.g. the lemony / fresh scent of French Lavender (Lavandin) or the softer / sweeter scent of English Lavender. If you are looking for a product that may have more therapeutic properties, then look for the English Lavender. Going for a hike or sitting in your garden and want to repel bugs? Then use one of our body mists with French lavender (or our outdoor mist). Wanting something for your purse with an antiseptic properties? Try one of our French lavender essences.
Explore our lavender for body and face.
Are you cooking? Answer is simple. Only use English lavender.
For culinary buds and delights click here.
What follows is a longer description of the differences between English and French Lavender.
Interested in knowing more about the oils we use in our products? Click here to go to the page on our oils. What we commonly refer to as 'lavender' is more than one species -- there are tons of them! There is much confusion over what is and is not lavender, including sorting through the many Latin names.
The two most popular varieties are Lavandula Angustifolia (what we call 'English Lavender') and Lavandula Intermedia (what we call 'French Lavender'). English Lavender is commonly referred to as English because historically it was developed for the English perfume industry. French lavender gets its name historically as it was developed for the the French perfume industry.
Do not let these terms fool you into thinking that only English grows in England and French grows in France! To the contrary -- both are grown everywhere. Each variety has a different scent and preference is a matter of choice. Both varieties:
- are believed to help you relax, sleep, relieve body aches, relieve anxiety, and may encourage blood flow.
- are considered to be an antiseptic and can clean the body and the home
- can help repel moths, spiders, and other bugs
English Lavender, Lavandula angustifolia
The most popular and hardiest garden lavender in North America. Lavender species (e.g. Munstead, Hidcote, Royal Velvet, Vera) are from the "true" variety and have the most medicinal properties. This is the better lavender for cooking purposes but not all varieties work well in cooking. It has sweeter scented flowers because it contains less camphor (than French).
English Lavenders are used more for therapeutic properties and are believed to help with digestion, tension headaches, bug bites, burns, and minor skin irritations. Some of these properties have been well studied -- others have just been observed and therefore the scientific evidence is lacking.
French Lavender, Lavandula intermedia
French Lavender (Lavandin) species (e.g. Grosso, Provence, Giant Hidcote, Phenomenal) are a cross between the English Lavender and spike lavender varieties. Abrialii was a mainstay of the French industry until 1970s when it was ravaged by a disease. Grosso was discovered in 1972 and is now the dominant cultivar. Quickly emerging however is Phenomenal. The French Lavender plants are bigger plants (producing more lavender per plant). Aroma is sweet with slightly camphorous scent. The French Lavender scent is used more for its aromatic properties and considered good in cleaning products and products designed to freshen your home. Because of their high camphor content, French Lavender may help with sinus and snoring issues. It is believed that essential oil from French Lavender should not be used by pregnant women in the first trimester nor by individuals with epilepsy.
What essential oils do we offer and/or use in our products, and from where do they come? First and foremost we are a small batch producer and we care about quality! We used to grow lavender and so we know a thing or two about what makes for a good essential oil.
We source all of our lavender essential oils directly from family run farms that properly test their oils and can provide us with a consistent volume year after year. We source our hydrosols from Ontario lavender farms.
Purchase oils by clicking here.
What to know more about the difference between English & French Oil? Click Here.
