Lychee Chutney

Gently spiced, not hot. Ginger, cardamom, mustard seed, coriander, lime zest and a very small amount of dried chilli, deliberately restrained so the lychee stays the hero. Most chutneys bury the fruit under spice and we didn't want to do that.

Warm and aromatic rather than fiery. Do note that chilli heat builds a little as a chutney matures, so a jar you've kept for six months will have slightly more presence than one opened fresh.

44%, nearly half the jar is fruit from our own lychee trees, and it's the first thing on the ingredient list.

You don't have to, but it rewards patience. Chutney continues to mature in the jar, vinegar sharpness mellows and the spices settle into the fruit over about four to eight weeks. A very young chutney can taste noticeably vinegary; the same jar three months later is rounder and deeper.

If your first spoonful reads a little sharp, put the lid on and give it a few more weeks in the fridge.

• A cheese board, mature cheddar in particular
• Curries, dhal, rice and poppadoms
• Ham, pork, roast chicken and cold cuts
• In a toastie. Ham, cheese and chutney is hard to beat
• With pâté or terrine on a cracker
• Stirred into a curry base or a pan gravy for depth

Visit our recipe collection for more ideas.

No. Store it in the pantry until you open it, then keep it in the fridge and use within about four weeks.

It contains no animal products and is gluten free.