Mango chutney is the sweetest thing on this shelf and the most familiar to Australian palates. Mango cooked down with sugar, vinegar and warm spice until thick and glossy.

It is a gateway jar. Nobody has ever been frightened by mango chutney.

Serve it with poppadoms and curry, put it on a cheese board, spread it in a toasted sandwich, or use it to glaze roast pork or chicken in the last ten minutes of cooking.

Available at Curry Corner in North Melbourne.