Relish, Chutney, Pickles and Mustard
Anathoth Farm relish, Barker's chutney, Delmaine gherkins and olives, and mustard from Village Green to Maille. The cheese-board shelf from New Zealand, packed in Auckland.
105 products
Makers for the cheese board
Each card opens that brand's full range.
Anathoth Farm
Tomato Relish, Caramelised Onion Relish, Beetroot Chutney and a Farmstyle Pickle, the jars that sit beside the cheese.
Barker's
Classic Ploughman's Chutney, Peach & Mango, Chilli Jam Relish, and a Korean Barbecue Gochujang Relish for something different.
Delmaine
Gherkins whole, dill, baby and sliced, Surfine Capers, artichoke hearts, pickled onions and olives up to Super Colossal Halkidiki.
Food Snob
Olives with a twist. Chilli & Garlic, Whole Green with Orange and Coriander, Giant Pitted Kalamata and a Tuscan Antipasto.
Ceres Organics
Organic Whole Gherkins, Kalamata Olives with the pits in, and Organic Sauerkraut in plain and red.
Masterfoods
Mild American Mustard, regular or in a squeezy bottle, and a Dijonnaise for the sandwich.
Sweet, sharp and salty
A good cheese board has all three. The sweet is a chutney, such as Te Mata Figs Spicy Fig Chutney or Barker’s Classic Ploughman’s Chutney. The sharp is a pickle: gherkins, pickled onions or McClures crinkle cut pickles. The salty is olives, from Delmaine, Food Snob or The Olive Lady. Branston Pickle, Cerebos Chunky Chow Chow and Piccalilli cover the classics, and sauerkraut comes from Living Goodness, Ceres Organics and Sandhurst.
Mustard
Village Green mustard comes in flavours such as Smokehouse and Garlic Herb. For the classics, there is Maille Dijon Originale and Wholegrain, Delmaine Dijon, Colman’s Original English and French’s Classic Yellow.
Common questions
Delivery, tracking and customs are on the FAQ page.
What is the difference between a relish and a chutney ＋
The words overlap, and brands use them loosely. Broadly, a relish is chunkier and more savoury, made for sandwiches, sausages and burgers, while a chutney is fruitier and sweeter and sits well with cheese and cold meat. Anathoth Farm and Barker's make both, so a jar of each is the easy way to decide.
Which mustard is the hot one ＋
English mustard. Colman's Original English Mustard is the sharp one that goes up your nose. Dijon, such as Maille Dijon Originale or Delmaine Dijon French Mustard, is smoother, and American yellow mustard from French's or Masterfoods Mild American is the mild kind for a hot dog. See Colman's English Mustard →