As a one-person business, Andrea Gillinger—the woman behind LANGENLOISER Eingelegtes & Eingemachtes—makes chutneys and jellies in the Lower Austrian wine town of Langenlois. Handcrafted and natural ingredients are the essence of LANGENLOISER’s delicacies, such as “Tomato-Chili Chutney,” “Apricot Chutney,” and “Rose Petal Jelly.” This is a family tradition: Andrea Gillinger’s brother, Fred Loimer, runs a vineyard in Langenlois based on biodynamic principles.
“From seed to jar”: From growing the plants from seed, to tending and harvesting them in her own garden, to preparing the products using both traditional and new recipes—everything is in Andrea Gillingers’ hands. It goes without saying that LANGENLOISER pickles and preserves are free of preservatives and similar additives. This naturalness is also reflected in the taste of LANGENLOISER products. Through hours of simmering, tomatoes, chili peppers, vineyard peaches, apricots, and more are transformed into flavorful chutneys and jellies. What’s written on the label must also be distinctly noticeable on the palate.
LANGENLOISER’s annual lineup includes more than 30 different varieties—ranging from spicy to sweet. Versatile enough to enhance meat or cheese, to add a burst of flavor to pasta or rice dishes, as a dip, as a savory or sweet “spread,” and much more.
Andrea Gillinger prefers natural and slow growth not only for her vegetables but also for her business. Since its founding in 2007, she has built LANGENLOISER Pickled & Preserved into a small, fine operation. Small enough to handle every step of production herself, yet large enough that LANGENLOISER’s chutneys and jellies are now available not only directly from the farm but also in wine shops and specialty food stores throughout Austria and, in some cases, in Germany as well.
