Rose Petal Chutney
Waste Not, Want Not
We wanted to celebrate the many ways we at Fortnum's is trying to do better by the planet. Made using leftover petals from the production of our Rose Petal Jelly, we're shining a light on one of our finest examples: our Rose Petal Chutney.
The condiment cousin to our Rose Petal Jelly, our new Rose Petal Chutney is a pure distillation of an English summer garden. Handmade with rose petals from a single garden in Oxfordshire, this delicious chutney is also helping in the fight against food waste as it contains rose petals that are left over from the production of our Rose Petal Jelly, that would otherwise have been wasted.
HOW IT'S MADE
The rose stems grow steadily in winter. A lack of rain, unseasonably mild weather or a late frost could threaten the first buds but with any luck, they will bloom with the first signs of Spring. When the roses come into full bloom, it certainly is a sight for sore eyes, as a deep pink sea of roses tower over all of the shoulder-high bushes, and their heavenly scent wafts on the breeze.
The leftover rose petals from the production of our Rose Petal Jelly are used to create our Rose Petal Chutney. This chutney was created to ensure that as many petals as possible were being used in the process. All the rose petals are re-sorted for any brown petals or insects, which might have escaped the previous net.
After that, the petals are steeped in vinegar which has been heated with sugar to make a lower acidity. This is important because otherwise, the petals would lose their colour and flavour.
This mixture then has to be steeped for a month, after which it is strained twice before it is ready to use in the chutney production.
WHAT TO EAT IT WITH
Made with our handpicked rose petals and tart-sweet English Bramley apples, this chutney is perfect with an autumnal cheeseboard. It's also delicious alongside pork, game, veal or fish.