This truly livens up a ploughman’s or cold cuts – give it a try, I insist.

2 tablespoons sunflower oil
3 dried red chillies, flaked (keep seeds in if you like it hot)
1 large red onion, roughly blitzed
4” piece fresh ginger root, peeled and finely chopped
½ red bell pepper, finely diced
1 large ripe mango, peeled and diced
1 small pineapple, peeled and diced
100g brown sugar
1 ½ tablespoons home-made curry powder
¼ tsp turmeric
100ml apple cider vinegar
2 cloves garlic, crushed
Fresh lemon juice

Lightly fry the crushed garlic cloves until nearly brown but not burnt then remove, they have done their job.

Heat the oil in a large saucepan with lid over a low to medium heat and sauté the onions until soft but not brown. Add the chilli, red pepper and ginger continuing to cook for one minute or so. Add the curry powder and turmeric then stir to coat the onions.

Remove the lid and increase the heat to medium and stir in the mangoes, pineapple, brown sugar and vinegar. Bring to a simmer and cook for around 30 minutes, stirring from time to time. Drizzle with a big squeeze of lemon juice and stir gently for the last time.

Allow the chutney to cool and store in airtight containers in a cool dark place or the refrigerator. It will keep for several months or more if you can manage not to eat it in the first week.

Pineapple Mango Chutney