Lesley Black’s Spicy Eggplant Chutney goes well with Indian dishes and is known elsewhere as a brinjal pickle. Experiment with it on your cold lamb or chicken. It has the ability to make something extraordinary out of a cheese and ham sandwich!
Available in 280g bottles.
Ingredients: eggplant, onion, apple vinegar, sugar, chilli, salt, ginger, garlic, spices, canola oil.
No artificial colours, flavours or preservatives.
Awarded a gold medal at The Royal Agricultural Society of Tasmania’s 2014 Fine Food Awards.
Lesley Black’s produces a range of chutneys, relishes and sauces. Lesley Blacks has been owned and managed by David Schnitzer since 2000. David, a chef, bought the business from the man himself, Lesley Black who started the business in Kettering. David works in and oversees all aspects of the business and has built it up to where it employs from three to five people, depending on the time of year. Ingredients are locally sourced where possible, with onions coming from Scottsdale, tomatoes from Turners Beach, horseradish from Bothwell and apricots from Richmond. Apple cider vinegar is sourced from Cascade Brewery who make it in what was the old soft drink plant in Hobart. Food scraps aren’t wasted, with pigs on a farm enjoying any tomato, onion, etc. that is leftover.