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their chutney use. They moved to Virginia in 1982 and to their home in Rappahannock two years agtx
“It turns out that they lived in chutney 'hot spots* ail along," joked Oliver
The Turners eat chutney everyday, with sandwiches and cheese, and in the evening with meals, like Americans would eat ketchup. Wanting to bring the condiment into the American market in a similar way the Turners decided to become the H.J. Heinz of the chutney world.
“We knew there was a potential market for it. because when you ask people what is chutney they don't really know," said Oliver. “What they don't realize is that ketchup technically is chutney and everyone likes that. Everyone likes the sensation of fruit with vinegar, sweet with that vinegar bite."
Although there are many varieties, the Turners say chutney is different things for different people.
“There’s Caribbean-style. there’s Indian-style, and there’s English chutneys," said Oliver. “All it is, basically is fruit, vinegar, sugar, and spices. It’s slow-cooked down to a concentrated reduction."
Following the sensational trend that ketchup created in the 1960s and salsa (the number one condiment in America) has today the Turners’ chutney has done extraordinarily well. So far, their business has doubled each year since it began.
Today the Turners pride themselves in making traditional. natural, southernstyle American chutney
“Southern-style chutneys are sweeter, a little spicy and they go on ham and chicken."
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