For many years I really liked the idea of preserves, but when I
actually treated myself to a proper jar of homemade chutney or jam, I
didn’t really know what to do with it. Artisan pots built up in my
cupboards and looked pretty (albeit a bit dusty). After a bit of
farmers market scouring and experimentation with cheese, crackers, and
cocktails, I actually really got into them. (Eating them, not making
them. Anyone who can make a good preserve is magic.)

If you made a New Year resolution to be a domestic goddess and make
magic happen in the kitchen, but aren’t quite ready to roll up your
sleeves and sterilize those mason jars, seek inspiration from these
chutney dealers. My discoveries in pairing included!

Mabel’s Bakery & Specialty Foods (323 Roncesvalles Ave.)

Mabel’s makes arguably the best baguette on Roncy and killer homestyle
desserts, but their selection of homemade preserves take the cake. You
can taste the love that went into ‘em.

The winner: Apple Chutney

What to do with it: They top their roasted parsnip soup with a blob of
this, but you could do the same with any root vegetable puree. Apple
chutney also works well with most cheeses, like brie or cheddar. Mix
it with mayo for a mean sandwich spread.

Stasis Preserves (476 Roncesvalles Ave.)

This family owned company sells locally grown, creative preserves,
(watermelon rind, pear and roasted garlic, squash jam with lavender),
vinegars, syrups, oils and more. Everything is hand made in the back
of the store.

The winner: Peach jam (straight up Ontario peaches and a hint of sugar).

What to do with it: This simple jam makes a winning team with goat
cheese and rosemary, or topping for soft grilled eggplant. (We won’t
judge you if you prefer to eat it with a spoon, though.)

Toorshi Foods (127 Manville Rd., Scarborough)

Homestyle pickled veggies to make your eyes water. Available at
Riverdale farm, St. Lawrence Market, Evergreen Brickworks, and more.

The winner: Hot and Savoury Pickled Green Beans (a mix of crunchy
green beans, mustard seeds, dill seeds, garlic and thai chilli peppers
pickled in an Armenian brine).

What to do with it: They might seem a bit scary in a “how the hell
long has that been in my grandma’s pantry” kind of way, but any
vegetable pickled in a sour and spicy brine makes an awesome addition
to a savoury cocktail. We suggest making these specimens the secret
ingredient to your Caesar. Or throw them on your next antipasto
platter when you’re feeling fancy.

Heritage Line Herbs (53443 Heritage Line, Aylmer)

They sell their stuff at pretty big stores like The Big Carrot, The
Sweet Potato, and Fiesta Farms, but they’re a small family farm with a
“hand to soul” motto. AW.

The Winner: Pineapple Sage Jelly

What to do with it: Use as a condiment for tacos, a dip for nachos, or
a garnish for white fish (it goes especially well with Mahi Mahi, but
Mahi Mahi is hard to find and expensive as hell. Sole or tilapia will
do.)

Forbes Wild Foods (358 Danforth Ave.)

This company uses only wild species of foods that aren’t in danger of
being wiped out. No artificial colours, flavours or preservatives. You
can find their produce, preserves and dry goods at the Brick Works,
Sorauren Market, Riverdale Market, Trinity Bellwoods and Dufferin
Grove.

The winner: Cedar jelly

What to do with it: This jelly tastes strongest when uncooked. It
works well with smoked salmon, and can be used as an alternative in
any recipe that calls for mint jelly. It’s awesome by itself on toast
or with a bagel and cream cheese.