Did You Know?

Welcome To The Pantry. Fresh news & events, recipes and more straight from the Tracklements Pantry Welcome To The Pantry. Fresh news & events, recipes and more straight from the Tracklements Pantry

Did you know?

That the name Tracklements originated in…

  • Lincolnshire and that it was used to describe the accompaniments to the main part of the meal. Guy’s great-grandmother certainly used it in that way and that is how William decided on the name when he started the company in 1970.

We created the UK’s first…

  • Wholegrain mustard in 1970
  • Original Onion Marmalade in 1999
  • And that we introduced savoury jellies to the UK

That we…

  • Make over 60 delicious products – something to go with every meal
  • Handmake all of our products in the same way we did over 40 years ago
  • Support British Fair Trade and work with British farmers
  • Bring out new limited edition products every year

We are award winners…

  • Our Strong Horseradish Cream was voted one of the Top 50 foods in Britain in 2012
  • We have won over 170 Great Taste and Taste of the West awards
  • We have been voted best supplier of pickles and chutneys by the independent trade for 5 years running

Our products…

  • Keep for a good amount of time – around 2 years (yes, once opened!)! Some products, such as the Jellies, keep for longer than this (3 years)… although they never last that long in our houses!
  • Are vegetarian friendly. In some products, we need to use citrus pectin in addition to the pectin from the fruit or vegetables, however, we never use gelatine. 
  • Are gluten free except for British Beer Mustard, Quintessential Brown Sauce, Caesar Dressing, Sticky Barbecue Sauce and Sticky Pickle Bruschettini.

The difference between pickles, chutneys and relishes…

  • The difference between a chutney and a pickle is essentially a technical one to do with the cooking process:
  • Pickles nearly always feature vegetables rather than fruit and the vegetables must be fresh.  When you make a pickle, the vegetables are soaked in brine or dry salted overnight. This simple process draws out liquid, removing the chance for spoilage. This process keeps the vegetables nice and crunchy in the finished product.
  • Chutneys by contrast are meant to be a melding and softening of the fruit and vegetables.  The difference with a chutney is that it’s cooked gently and slowly for a long time, concentrating the flavours, driving off the liquid and concentrating the vinegar. 
  • The preparation of a relish is altogether a much quicker process, it inevitably involves less cooking and nearly always results in a fresher, ‘brighter’ flavour.  We want to retain as much of the original taste of whatever fruit or vegetable has been used.  We simply imagine a relish being used by the dollop/spoonful and nearly always with something hot.