Stonewall Kitchen Mango Chutney, 8.5 oz

Stonewall Kitchen has been making condiments in York, Maine since 1991, when Jonathan King and Jim Stott sold their first jars from a stall at the local farmers market. This one comes from the savory side of the range.

Chutney sits on the line between sweet and savory: fruit cooked down with vinegar and spice until it turns thick and glossy, sharp enough to cut through fat. The mango here is warmed with curry and a little ancho chili, so the heat arrives late and stays gentle. It is spooned rather than spread.

The obvious place for it is beside a curry, where something sweet and cool does the same work as the rice. It also holds its own on a cheese board next to a sharp cheddar or an aged gouda, alongside roast pork, chicken or ham, and stirred into mayonnaise it turns leftover roast meat into a decent sandwich. At 8.5 oz the jar is sized for a condiment you use by the spoonful rather than the slice.