Genuine Spice For Curry Night

Ripe mango, toasted cumin and coriander with a proper chilli kick — not just sugar, but real heat for curries, poppadoms and cheese boards alike.

Ripe mango and real chilli heat — the proper side to curry night and poppadoms.

Sweet heat, 3.5/5 fire

Small-batch and hand-crafted in South Australia, this mango habanero glaze brings sweet heat and a glossy shine to ribs, wings, beef, pork and chicken — even desserts if you're game.

Hand-crafted mango habanero glaze for ribs, wings & more.

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.

Sweet, tropical, seriously moreish

All-natural glaze loaded with real mango, warm spice and a gentle chilli lift — tropical sweetness with a savoury backbone for chicken, pork and prawns.

Real mango, warm spice, gentle chilli lift — tropical glaze for chicken, pork and prawns.

A gentler mango kasundi, North Indian style.

Golden-brown and tart with real mango pieces throughout, warmed with a medium chilli kick — a North Indian take on the classic kasundi. Built for curry night, dhal, parathas or cold meats.

North Indian mango kasundi, tart with a warming medium chilli kick. Built for curry night.

Sweet mango meets real fire.

Golden-brown and rustic, this Goan mango kasundi runs tart and fruity with a genuine chilli kick behind it. Great on curry night, dhal, grilled fish, or straight alongside rice.

Tart mango kasundi with a real chilli kick, Goan-style. Great on curry night and grilled fish.

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 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 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.

Queensland mango meets sticky date, mild and moreish.

Ripe Queensland mango and sticky dates in a warm northern-Indian spice blend — mild, fruity and fragrant, brilliant alongside a curry or on a cheese board.

Queensland mango and date chutney with warm Punjabi spice — mild and fruity.