Harissa Dry Mix
December 6, 2019
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Ingredients: Chilli Flakes, Paprika Sweet, Caraway Seed, Garlic Granules & Coriander
Mix with oil to make a great paste for cooking.
$20
115 in stock
Made with beautiful Qld Mango and with the addition of dates and carefully blended spices this chutney really comes to life and brings a whole range of delicious ways to enjoy it.
Try one Teaspoon on the side of any curry or dollop with cold meats, cheese, pizza bases, steaks and sausages. Use as a glaze by generously covering chicken or fish and marinate for 2 hours before baking. To make hors d’oeuvres use a savoury biscuit or corn chip with a dollop of sour cream and a tsp of chutney or a personal favourite is use as a sauce over a grilled chicken breast, fabulous!
Recipe teaser:
Carrot Cake Muffins with Punjab Mango & Date Chutney Recipe
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
Stock
115 in stock
Nutrition Information
Servings per package:
Serving size:
Average Qty
per Serving
Energy
Protein
Fat, total
-saturated
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Mango (43%), Caster Sugar, Apple Cider Vinegar, Dates (13%), Raisins, Sea Salt, Garlic Powder, Ginger Powder, Caraway Seed, Chilli Powder, Cumin Seed, Black Pepper, Cinnamon, Green Cardamom Seed, Coriander Seed, Fennel Seed, Cloves, Bay Leaves, Nutmeg
Made with Love at The Windmill, Mudgeeraba❤️
| Weight | 0.81 kg |
|---|---|
| Dimensions | 10.5 × 9 × 14 cm |
| Heat | |
| Size | 15.8oz, 450g |
| Barcode | "0799632177494" |
| Australian % Ingredients | 82 |
Ingredients: Chilli Flakes, Paprika Sweet, Caraway Seed, Garlic Granules & Coriander
Mix with oil to make a great paste for cooking.
Poppy Seed (Khus Khus) Blue/Black is valued for its nutty flavour and crunchy texture. Ideal for topping breads, rolls, and pastries, these seeds add a visual contrast and a burst of flavour to baked goods and dressings.
Origin: India
Ingredients: coriander, fennel, cumin, fenugreek, cinnamon, nutmeg, curry leaves, red rice, chilli, cardamom, cloves, rampe and mustard
Roasted curry powder is a blend of spices commonly used in Sri Lankan and South Indian cuisine. It typically includes coriander seeds, cumin seeds, fennel seeds, cinnamon, cloves, cardamom, and black pepper that are dry roasted until fragrant and then ground into a fine powder. The roasting process enhances the flavor of the spices and gives the powder a rich, earthy aroma. Roasted curry powder is often used as a base for curries and stews, and can also be used as a seasoning for roasted meats and vegetables.
How to use a Glaze:
When cooking meat, either on the BBQ, in an oven or a smoker, generously pour glaze over uncooked meat in a dish and with clean hands, turn the meat over to ensure that it is liberally coated on all sides.
For the oven and smoker, cover the meat and cook following the usual cooking instructions. Uncover for the last quarter of the cooking time to allow the sauce to reduce and the sweet stickiness to develop. Re-coat now to personal preference, if required.
On the Barbecue, just cook on the plate or over the grill. The glaze will darken and look burned but that’s okay – and awesome. If making kebabs, thread the meat (and vegetables) through the skewer and brush the glaze over with a pastry brush, then pop them straight on the barbie!
This Smoky sweet sauce is great for adding a rich and flavourful taste to a variety of dishes. It pairs well with grilled or roasted meats, as well as vegetables, and can also be used as a dipping sauce or marinade. Whether you’re looking to add smoke or simply enhance the flavour of your dish, smoky sauce can be a versatile and delicious addition to your culinary repertoire.
How to use a Glaze:
When cooking meat, either on the BBQ, in an oven or a smoker, generously pour glaze over uncooked meat in a dish and with clean hands, turn the meat over to ensure that it is liberally coated on all sides.
For the oven and smoker, cover the meat and cook following the usual cooking instructions. Uncover for the last quarter of the cooking time to allow the sauce to reduce and the sweet stickiness to develop. Re-coat now to personal preference, if required.
On the Barbecue, just cook on the plate or over the grill. The glaze will darken and look burned but that’s okay – and awesome. If making kebabs, thread the meat (and vegetables) through the skewer and brush the glaze over with a pastry brush, then pop them straight on the barbie!
Thyme Leaves/Cut are versatile herbs that impart a subtle, earthy flavour to Mediterranean, Italian, and French cuisine, perfect for seasoning meats, vegetables, and breads, either as a cooking ingredient or garnish.
Onion (Piaz) Powder delivers a potent onion flavour in a fine, easily dispersed form. Ideal for spice rubs, seasoning blends, and any recipe requiring a strong onion taste without the added moisture of fresh onions.
Lemon Peel Granules add a zesty, citrus flavour to baked goods, marinades, and spice blends. These granules provide the convenience of lemon zest without the need for fresh lemons, offering a burst of lemony freshness.
Blended from Australian and Imported ingredients (not blended by Flavour and Spice)
Ingredients: Coriander, Rice Flour, Turmeric, Chilli, Salt, Cumin, Black Pepper, Fenugreek, Ginger, Cinnamon, Vegetable Oil
An everyday curry blend that’s rated Medium to Hot. Add to dishes while cooking for that extra depth of flavour. soups, stews and sauces.
Salt mixed with garlic gives a burst of flavour that goes in almost any cooking. Perfect little seasoning!
Peppercorn Black Ground is a kitchen essential, offering a fine powder that easily blends into dishes for a sharp, pungent flavour. It’s ideal for recipes requiring a smooth texture without whole or cracked spices.
This Asian style sauce is so amazing and tasty and has been described as “liquid umami”.
The first five seconds in your mouth, you will taste all of the ingredients – the soy, the sesame oil, the onion, ginger and garlic and even the Carolina Reaper – but without the heat. Then the heat will kick in but will only really last for about 15 seconds. It will then dissipate, leaving you with the fantastic flavours of all the natural ingredients. Wow – magic!
We also call it Magic Sauce because it goes with, on and in almost every kind of food.
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narelle mcdonald (verified owner) –
We have purchase this a few times..It’s the best…we love sharing it and getting people’s reactions…all good
tracey (store manager) –
Glad to hear you’re enjoying the chutney Narelle. This is actually one of my personal faves, use it on grilled chicken fillets:)
john (verified owner) –
the perfect blend of sweet and spicy, with just a hint of curry
Flavour & Spice (store manager) –
awesome, thank you for your feedback. its a treat on a grilled chicken breast, worth a try.