Mango chutney is the sweet, spiced fruit preserve at the heart of Indian and Anglo-Indian cooking — chunks of mango simmered with sugar, vinegar, ginger, garlic, chilli and warm whole spices until they collapse into a thick, glossy, jammy relish. Amber to deep gold, at once sweet, tangy and gently hot, it is a table condiment rather than a cooking base: spooned alongside curries, poppadoms and samosas, folded into cheese sandwiches and ploughman's platters, and glazed over roast pork and grilled chicken. The archetype is the thick, chunky "Major Grey" style familiar from jars, but chutney is a whole family of preserves whose sweetness, heat and texture shift from kitchen to kitchen.