Chutney

Chutney spans real geography here — Goan Cuisine's family recipes from India's west coast, Mudgeeraba Spices' Queensland-grown mango chutneys made on the Gold Coast, and Tracklements' English-style tomato and mango chutney, all built the same way: fruit, vinegar and spice, cooked down slow until it's thick and glossy.

It's built to sit beside a curry first, but it earns its place on a cheese board, alongside cold meats and charcuterie, or brushed on as a glaze for roast lamb or pork partway through cooking.

Start with Goan Cuisine's Tamarind Chutney for a proper sweet-and-sour Indian dipping sauce, Mudgeeraba Spices' Traditional Queensland Mango Chutney for a mild, home-style mango condiment made since 1993, or Tracklements' Chunky Tomato Chutney for the classic English ploughman's pairing.

The real difference here is provenance, not just flavour — Goan Cuisine's recipes trace back to actual Goan cooking, Mudgeeraba Spices uses mango grown on the Queensland coast, and Tracklements keeps the English tradition intact, rather than one base recipe wearing three labels.

Most of the range is gluten free and several are vegan. Three traditions, one spoon.

Explore more: our relish and jam collections.