The Simple, Superlative Classic

Ripe, jammy tomato and slow-cooked onion in a rich, spoonable chutney — the proper partner to sharp cheddar, toasties and a classic ploughman's.

Rich tomato and onion chutney — the classic partner to sharp cheddar and toasties.

Sweet mango, chilli kick on the finish. Built for grilled meats.

Bright mango (35%) and sultana sweetness with a chilli-flake kick on the finish — medium heat, sweet and spicy, and built to hold its own against smoke and char.

Sweet mango chutney with a chilli kick — medium heat, great on grilled meats.

The everyday essential

A rich, slow-cooked tomato chutney — the Mitch's Preserves pantry staple for cheese boards and sandwiches.

Rich, slow-cooked tomato chutney — the pantry staple for cheese boards and sandwiches.

Earthy, citrus-bright chutney

Sweet beetroot lifted with orange zest — a chutney that's brilliant beside cold meats or cheese.

Sweet beetroot lifted with orange zest — brilliant beside cold meats or cheese.

Two Queensland fruits, one classic jar.

Mango and pineapple cooked down together, golden and glossy with no chilli burn — the easygoing crowd-pleaser. Perfect on a cheese platter, cold meats, glazed ham, or curry night.

Mango and pineapple, golden and glossy, no chilli burn. The easygoing crowd-pleaser chutney.

Queensland mango meets a squeeze of lime.

The classic Queensland mango chutney with a fresh citrus edge — golden, glossy and mild, no chilli burn. At home on cold meats, a ploughman's lunch, cheese boards or curry night.

Classic Queensland mango chutney with a fresh lime edge. Mild and glossy — a cheese-board staple.

Sweet pineapple, real chilli kick on the finish.

Golden, sticky and full of pineapple fibre, this Sri Lankan chutney runs sweet up front with a genuine chilli kick on the finish. Great on grilled meats, curry night, or glazed over ham.

Sticky pineapple chutney, sweet up front with a real chilli kick. Brilliant glazed over ham.

Sharp, sour and properly warming.

Dark, rustic and packed with lime rind — a genuinely sour Sri Lankan chutney with real chilli warmth behind it. Built for curry night, grilled fish, or stirred through rice for an instant lift.

Sharp lime rind chutney with real chilli warmth. Sri Lankan-style, built for curry night.

Slow-cooked tomato, sweet, savoury and proper.

Whole tomato cooked down slow and sweet with gentle South Indian spice — thick, spoonable and mild. Perfect for dosa and curry night, alongside cold meats, or spooned over grilled paneer.

Slow-cooked tomato with gentle South Indian spice. Mild, thick and spoonable — built for dosa night.

A true-blue tart chutney built for the cheese board.

Ruby-red rosella petals cooked down sweet-tart and glossy — mild, no chilli burn, and proudly Queensland from tip to jar. Brilliant on a cheese platter, cold meats, or stirred through a curry for a tangy lift.

Ruby-red Queensland rosella, sweet-tart and glossy — brilliant on a cheese board.

Sweet mango, sharp lime, so easy

Jammy mango and sharp lime on a savoury base. Made for roast lamb and cheese boards.

Sweet mango, sharp lime — an easy sidekick.

Sweet, sour, then a proper kick

Sweet apricot, sour tamarind, then a proper chilli kick. Built for samosas and lamb.

Sweet-sour tamarind with a proper chilli kick.

Sweet mango, gentle ginger warmth

Ripe mango, ginger and a whisper of chilli. The sidekick for roast chook and curry.

Sweet mango with a gentle ginger warmth.

The original recipe, since 1993 — mild and classic.

Queensland mango (40%) sweetened with warm baking spice — cinnamon, nutmeg and mace. The original Mudgeeraba recipe since 1993, mild and endlessly versatile.

The classic Aussie mango chutney since 1993 — mild, mango-sweet, endlessly useful.

Tangy, zesty lime chutney with a gentle mild warmth.

Brown sugar and dates build the body, then real lime puree (25%) cuts through with bright citrus tang — the secret weapon in a meat sandwich or grazing platter.

Sweet-tangy lime chutney with real lime puree — brilliant in a sandwich.