curry with chutney and sauces

National Curry Week!

October 9, 2019


Founded in 1998, National Curry Week is the creation of the late and great Peter Grove. The aim of National Curry Week is to celebrate the multiculturalism of the UK and the food we’ve adopted as our own. It is also used as an opportunity to raise money for some great charitable causes both in the UK and across the globe.  It is now a highly anticipated event in the social calendar and gives everyone who loves curry an excuse to revel in the nation’s favourite dish!

Curry was first served in coffee houses in Britain from 1809, and has been increasingly popular in Great Britain, with major jumps in the 1940s and the 1970s.

But what has curry got to do with fruit?

The addition of fruit in curry and its accompaniments may at first seem like an alien concept, however, fruit has been a constant ingredient in curries from around the world for many years.

For instance, fruit chutneys have been served with curries from Asia to Europe for centuries.

There is no right or wrong way to make chutney. Simply pick a fruit you love and stew until thick and indulgent. St. Dalfour preserves offer-up a simple shortcut for the perfect chutney!

St. Dalfour Apricot Preserve perfectly complements any curry as a delicious alternative to mango chutney. Simply add a pinch of salt to transform your sweet spread into an appetizing curry accompaniment!

Another delicious St. Dalfour inspired treat is our Kumquat and Minted Yoghurt Sauce! This sauce goes perfectly with naan bread, poppadoms and pakoras! Our delicious St. Dalfour Kumquat Preserve is rich and full of flavour – offering a perfectly balanced dipping sauce once combined with yoghurt, fresh mint and ground garlic.

So whilst you’re celebrating National Curry Week with friends and family, why not try something new that you’ve actually been eating your whole life… fruit with curry!