◆ In House

La ventana del Huerto

Green Apple Chutney

€13.50

Green apple reduced slow with brown sugar and vinegar, layered with cardamom, clove and a brandied finish: a chutney that still tastes like the apple it started as.

Origin España

Producer Zales & Rego

Volume 280 g

Appearance

Amber-mahogany chutney with visible apple cubes and raisins

Aroma

Stewed apple, brandied caramel, cardamom, clove, orange peel

Taste · Primary

Stewed green apple, dark caramel, vinegar bright

Taste · Secondary

Cardamom, clove, raisin, faint heat, orange

Texture

Soft preserve with discernible apple pieces and raisins, glossy

Finish

Long, sweet-spiced, with a brandied caramel resonance

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Chutney was forged in nineteenth-century colonial Bengal and codified by the Major Grey lineage; this house version inherits the skeleton - fruit, sugar, vinegar, raisins, ginger, warm spice, and re-tunes it through a Mediterranean register.

Granny Smith style green apple reduces with brown sugar and vinegar, threaded with onion, raisins, garlic, and olive oil, seasoned through with pimentón, pepper, cardamom, clove, orange peel, brandy, and ginger. The brandy delivers depth, the orange peel is the citric backbone, and cardamom and clove establish the warm-spice register.

The Producer

Zales & Rego - Alcorcón, Madrid

The line starts in a botica in Mondoñedo, Galicia, where remedies, conserves and spices once shared the same shelf. Alonzo Rego carried the trade to Cádiz in 1776, then across the Atlantic to Veracruz in 1795. In 1888, Don Ismael Rego y Salcedo gave the house its formal name. Seven generations later, Zales & Rego returns to the old world, composing and selecting from a workshop in Alcorcón, Madrid: compose, select, preserve the excellent.

Founded 1888

Generations Seven, documented in archive

Workshop Alcorcón, Madrid

Philosophy Compose. Select. Preserve the Excellent.

The Process

Apple reduced. Spice layered. Brandy last.

Green apple reduces slowly with brown sugar and vinegar until it softens into a jammy base, onion and raisins folded through for body. Cardamom, clove, orange peel and ginger build the warm-spice register in layers, and brandy goes in last for depth. The apple keeps enough bite to feel present rather than disappearing into the spice.

Fruit Green apple, brown sugar reduction

Spice Cardamom, clove, ginger

Depth Brandy

Citrus Orange peel

“An apple chutney should still taste like an apple. Ours does.”

Zales & Rego · España