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I’m campaigning for them to add the slice from Bridgetown Roti, with honey-jerk chicken and mango chutney, to the permanent menu.

The chutney practically makes itself once you toss all the ingredients together in a saucepan, but you would think this standout relish of sorts requires much more effort.

On top, we put two chutneys and we add some Nasturtium just for the presentation.

I will typically use it to marinate flank steak, but recently I used it with my grilled chicken and stone fruit chutney, and it reminded me how this sauce really does go with everything.

They all come with the tang of green chutney and pickled onions.