Königskind Orange Chutney. A fruity chutney made from oranges with onions, lemon, and chili – tart-sweet and hand-cooked.
Königskind Orange Chutney is a sweet-and-sour chutney containing 55 percent oranges, along with sugar, vinegar, onions, lemon juice, salt, chili, and spices. It is handmade at the Königskind artisan manufactory by Uwe König in Wiehl in the Oberberg region; the jar contains 185 g. No added flavorings, colorings, preservatives, or flavor enhancers.
Königskind's Orange Chutney sits somewhere between orange marmalade and a savory condiment, but it firmly belongs on the savory side of the table. A chutney is fruit cooked down with vinegar, sugar, and spices; the word itself comes from Hindi. Unlike marmalade, it includes onions, salt, and heat. This makes it perfect for pairing with cheese, poultry, and fish instead of breakfast toast. In this jar, the orange sets the tone: tart and sweet, just as ripe oranges should taste. Lemon juice and vinegar provide freshness, onions add depth, and chili delivers a subtle warmth at the finish.
Tart-sweet, fruity, and with a warm finish
The orange chutney tastes of fruit and sweetness at first, followed by the acidity of the vinegar and lemon. The flavor is described as tart-sweet, which hits the mark perfectly. The onions give the chutney body and a savory base. Salt and spices round it out, while the chili stays in the background, warming the finish.
The consistency is chunky and spreadable, so you can place a spoonful next to your cheese or spread it on a cracker. Anyone expecting orange marmalade will be surprised by the onion and vinegar. That is intentional: this jar is meant for the dinner table, not for breakfast rolls.
For duck breast, Manchego, and in salad dressings
The chutney is at its best with robust poultry. For roast duck breast or other game birds, place a spoonful directly next to the meat. The tart-sweet orange picks up the fat from the skin and makes the dish feel fresher.
On a cheese board, it pairs well with strong varieties like Manchego or an aged mountain cheese. It is also a great addition to raclette, alongside gherkins and pearl onions. A dollop next to smoked or cured salmon also works well; the acidity of the lemon bridges the gap between fish and fruit.
In a salad dressing, a teaspoon of chutney replaces both sugar and mustard. Stir it with vinegar, oil, salt, and pepper, and you'll give lamb's lettuce or chicory a fruity note.
Our tip: Put the jar on the table at your next raclette dinner. Melted mountain cheese and a spoonful of chutney on a potato is a combination that will quickly become a habit.
From a kitchen in Wiehl that began as a hobby in 2005
The chutney is cooked in Wiehl in the Oberberg district of North Rhine-Westphalia. Uwe König began cooking fruit in his home kitchen there as a hobby in 2005. What started as a hobby became his own manufactory in 2014, which he runs with his wife, Sabine.
Oranges obviously don't grow in the Bergisches Land; they come from the south. The "Oberbergisch" element lies in the workmanship: every jar is handmade in Wiehl, in small batches and with a short ingredient list. That is why every label says "Oberbergisches Product." According to the manufacturer, no added flavorings, colorings, or preservatives are used in any of the jars.
For cheese boards, roast duck, and small gifts
The orange chutney is aimed at cheese lovers who are looking for something fruity with character. It goes well with Sunday roast duck, raclette with friends, and quick weeknight meals when a salad needs more flavor. The small jar makes a great little gift, especially when paired with a piece of mountain cheese.
If you prefer something more exotic, try the Mango Chutney with Pineapple from the same kitchen. Savory accompaniments from other producers can be found in the Chutney & Co. category, while the assortment from Wiehl is available on the Königskind producer page.
Note: The label for this chutney lists no declarable main allergens. Keep refrigerated after opening. It is less suitable for very mild dishes, as the chili and vinegar give it a distinctly savory side.
A tart-sweet orange chutney from the Oberberg region – for duck breast, strong cheese, and your evening salad dressing.
