Mango Chutney

Ripe mango, which is less common than you'd think. Most traditional mango chutneys use hard green mango for texture and tartness. We use ripe fruit, 55% of the jar, for a fuller, sweeter, more tropical flavour, then balance it with lime, tamarind and vinegar so it doesn't become one-note.

It's the reason ours tastes like mango rather than like pickle.

• With curries, poppadoms and naan, the classic
• On a cheese board, especially with cheddar or a washed-rind
• Glazed onto roast chicken, pork or a baked ham
• Stirred through cream cheese for a five-minute dip
• In a sandwich with cold roast meat
• Spooned over baked brie or camembert

Visit our recipe collection for more ideas.

Yes to both. Some commercial chutneys use fish sauce for savoury depth. Ours doesn't. The depth comes from tamarind, sultanas and a long slow cook. It's entirely plant-based.

Tamarind is the pulp from the pod of the tamarind tree, sour, dark and slightly caramel-like. It's what gives the chutney its depth without needing loads of extra sugar. It's a fruit, so it's naturally gluten free.

Mild and warmly spiced. There's dried chilli in the blend, but the heat builds gently and sits behind the fruit rather than in front of it. Do note that chilli heat does intensify slightly as a chutney matures.

No. These mangoes come from a neighbouring commercial orchard, so they're sourced locally and harvested at much the same time as our lychees. We also sell their fresh mangoes at the Farm Gate shop when they're available.

Everything with lychee in the name comes from our own trees at South Yaamba.