$20
145 in stock
For a fabulous combination try this with our Spring Onion Recipe Dip. Add a dollop of chutney on top of dip for mouth-watering moments.
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
145 in stock
Nutrition Information
Servings per package:
Serving size:
Average Qty
per Serving
Energy
Protein
Fat, total
-saturated
Carbohydrate
-sugars
Sodium
Water, Brown Sugar, Sun Dried Tomatoes (16%), Apple Cider Vinegar, Dates, Raisins, Currants, Sea Salt, Chilli Powder
One Teaspoon on the side of any curry of your choice is the perfect accompaniment.
Alternatively it is amazing with cold meats, cheese, pizza bases, steaks and sausages.
To make hors d’oeuvres use a savoury biscuit or corn chip with a dollop of sour cream and a tsp of chutney.
| Weight | 0.81 kg |
|---|---|
| Dimensions | 10.5 × 9 × 14 cm |
| Heat | |
| Size | 16.2oz, 460g |
| Barcode | "0799632177647" |
| Australian % Ingredients | 68 |
Hulled seeds from the Sesamum plant, these oval-shaped flat seeds are common in Western and Middle Eastern cuisine. The seeds have a high oil content which creates well-known tahini sauce which you’ll find in most kebab shops. The seeds also have a slight crunch and are used regularly in baking breads providing a delicate nutlike flavour.
Origin: China
A perfect gift, or just treat yourself. Presented in a gift box, this pack includes one of each of the following:
Host your own dinner party that your friends will never forget with this Curry and Chutney combo box. These products are selected to make dishes for every aspect of your food extravaganza including: entrée, main meals, dips, raita, bread, and of course…dessert! There’s also FREE eBook you can download with all the recipes just for this occasion: Click here
Coconut Milk Powder (Dairy Free) provides the rich, creamy texture of coconut milk in a convenient powder form, perfect for tropical smoothies, curries, and baking, offering a dairy-free alternative that’s rich in flavour.
VERY POPULAR!!!
Easy to cook and suits those with a busy lifestyle! Also, GREAT VALUE!! 30 servings per jar and Butter Chicken has 60!!
6 Curry Pastes in one box.
These curry pastes have been created from our famous ground spice “curry masalas“, but with the addition of ginger, onion, garlic and oil to make these curry pastes
These are gluten free, vegan and vegetarian friendly, with no additives or preservatives!
Butter Chicken
This all time favourite curry paste is so easy to use and absolutely delicious. Best used for cooking chicken or vegetables. This curry paste can also be used to make a Tandoori marinade by adding 2 tbsp Butter Chicken Curry paste into a bowl with 1 cup natural yoghurt. Use 1kg of chicken maryland (bone in) and remove the skin and score the meat to the bone and marinate for 2 hours in the fridge (or overnight). Cook on the BBQ and serve with bread, chutney, yoghurt and a salad. This 280g jar will cook with approximately 12kg of meat, vegetables or seafood – 60 servings.
Bombay Curry Paste
This paste is created with fabulously popular Bombaywalla curry masala. Same spices except with the time saving advantage of having ginger, onion and garlic already in the paste. Bombaywalla means “Man from Bombay”. This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods. This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
Durban Curry Paste
This is a curry with fantastic African influences. It is an unroasted, general purpose curry, excellent for vegetables, lamb, beef, chicken or fish. What is Bunnychow? Bunny chow is a South African fast food dish that originated in the Indian community of Durban. It consists of a hollowed-out loaf of bread filled with curry. The bread used is typically a white bread loaf, and the center is scooped out to make space for the curry filling, which can be made with various ingredients such as chicken, beef or veggies. provides 30 servings.
Madras Curry Paste
This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods. Also this curry can be cooked using any kind of liquid i.e. coconut milk, water, tomatoes, cream, yoghurt, sour cream etc. Provides 30 servings.
Lamb Korma Paste
This is a medium heat Lamb Korma cooked with yoghurt and has a finish. This a great one for adding a few fruit and nuts to enjoy a more complex dish. It can be cooked with lamb, beef or chicken, with vegetables and potatoes. Provides 30 servings.
Vindaloo Curry Paste
This popular South Indian hot beef curry is traditionally cooked with a hint of vinegar, this gives it that bit of familiar tang that comes with a vindaloo. For more intense flavour you can marinate your meat in the paste for at least 30mins or overnight is even better. A little tomato paste can be added but not necessary with this paste. Provides 30 servings.
Nutmeg (Jaiphal) Whole brings a warm, spicy sweetness to dishes, freshly grated for maximum flavour. Perfect for baking, sauces, and spice mixes, its rich aroma enhances both sweet and savory recipes.
Chilli Kashmiri Ground offers a mild heat and a vibrant red colour, perfect for adding a subtle warmth and appealing hue to Indian dishes without overpowering them, enhancing curries and tandoori recipes with its unique flavour.
This is a medium heat Lamb Korma cooked with yoghurt, fruit and nuts. It can be cooked with lamb, beef or chicken, with vegetables and potatoes.
This 250g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
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.
Dried garlic that’s been sliced into flakes which can be used in various recipes such as soups, sauces, stews or makes a great seasoning. Try a little sprinkle on a salad for some crunch.
This paste is created with fabulously popular Bombaywalla curry masala. Same spices except with the time saving advantage of having ginger, onion and garlic already in the paste. Its ready to go…
Bombaywalla means “Man from Bombay”
This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods.
Also this curry can be cooked using any kind of liquid i.e. coconut milk, water, tomatoes, cream, yoghurt, sour cream etc.
Best used for cooking any kind of meat, seafood, vegetables or lentils.
This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
ITS BACK with the same buffalo flavours you know and love except with a whole NEW look!
ITS HOT WITH HABANERO CHILLI!
The perfect balance between heat and flavour with a spicy, tangy kick, to taste delicious without overpowering the chicken and with a texture thick enough to coat the wings evenly and not be gloopy or runny. Now, that’s what makes it sooo good.
Cobra Chilli’s Buffalo sauce, while its mostly used as a dipping or coating sauce for chicken wings, it can also be used as a marinade or sauce for other meats, vegetables, and even pizza.
Buffalo sauce has always had an association with sports and social events and is typically served with beer and sports games making it the perfect complement to other party foods, such as nachos and potato skins.
TIME magazine wrote in 2009 “The first plate of wings was served in 1964 at a family-owned establishment in Buffalo, New York called the Anchor Bar. The wings were the brainchild of Teressa Bellissimo, who covered them in her own special sauce and served them with a side of blue cheese and celery because that’s what she had available.
Proper Buffalo wings should be snapped in half so that they resemble tiny drumsticks rather than their original, harder-to-eat akimbo shape. They are then deep fried without any coating or breading, after which they are slathered in that zesty bright orange sauce that coats your fingers and somehow manages to get all over your clothes no matter how many napkins you use”.
Now these tasty wings are served all over America, every day and gaining in popularity here in Australia.
Ingredients: Marjoram, Rosemary, Oregano, Thyme, Sage & Basil
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Greg (verified owner) –
Tasted this at Floriade. It is fantastic with a variety of different things.