$20
136 in stock
This chutney has proven to be very popular. It is sweet and summery with amazing Mango flavour and a good ‘kick’ of chilli at the end.
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
136 in stock
Nutrition Information
Servings per package:
Serving size:
Average Qty
per Serving
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Mango (35%), Sugar, Sultanas, Apple Cider Vinegar, Chilli Flakes, Black Mustard Seed, Garlic Powder, Ginger Powder, Sea Salt
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 | 16.9oz, 480g |
| Barcode | "0799632178231" |
| Australian % Ingredients | 82 |
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.
Origin: China
Dried onion flakes can be rehydrated by soaking them for 10-15mins in water if you don’t have fresh onion handy. Onion flakes are great for flavouring most dishes such as: stews, hamburgers, frittatas, chicken dishes and soups. Also, a great addition to home baked bread.
Origin: Egypt
Dried basil is a commonly used herb in many cuisines around the world. It is a popular addition to Italian dishes such as pasta sauces, pizza toppings, and salads. Dried basil is also used in soups, stews, and marinades. It has a slightly sweet and peppery flavor that can enhance the taste of many dishes. Dried basil is often used as a substitute for fresh basil when it is not available. It is a versatile herb that can be used in both savory and sweet dishes. In addition to its culinary uses, dried basil is also believed to have some health benefits.
Rendang is a dish originated from Minangkabau (a West Sumatra Island in Indonesia) produced from mostly beef, but can also be made with chicken, duck or buffalo. The primary recipe, is milk squeezed from coconut then cooked and stewed with the meat for up to 2 hrs to allow the meat and coconut to reduce and dry up to encrust the tender beef pieces, producing an intensely flavored dry curry which can last up to 4 months, whilst the more wetter one 2 months.
Other than the intense delicious flavours, Rendang itself is also a philosophy.These are derived from the 4 main cooking components of the curry which symbolize the four philosophies contained in the Minang Kabau society.
1. The first philosophy is derived from Dagiang (meat). The meat used in the manufacture of rendang, is traditionally beef. This symbolises the traditional tribal leaders in West Sumatra, the “Ninik Mamak”.
2. The second philosophy is derived from Karambia (coconut). Coconut is a symbol of the intellect, and the intellectuals.
3. The third philosophy is derived from Lado (chili), this symbolises the scholars, and the spicy and assertive way in which the teaching of religion takes place.
4. The last philosophy is cooking (spices) that symbolizes the whole of society Minang.
So, when you’re cooking a rendang variety, it is more the symbolism of an ancient culture and society from which it was born.
At the present time, the Rendang cuisine has been progressively expanding to include variations such as jackfruit (rendang Cubadak), rendang egg, potato rendang and rendang lung! So try adding a bit of this traditional Sumatran flavor into your curry reportoire.
Accompany with any of our sambals.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Chinese 5 Spice (35g) harmoniously blends the five key flavours of Chinese cooking – sweet, sour, bitter, salty, and umami. This spice mix includes star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, perfect for adding a complex flavour profile to marinades, stir-fries, and roasted meats.
Origin: blended from local and imported ingredients
Jamaican jerk seasoning is a mixture of herbs and spices that is used to marinate and season meat, particularly chicken, pork, and fish. It originated in Jamaica and is known for its spicy and smoky flavor. The seasoning is typically applied generously to the meat and then grilled or smoked, resulting in a delicious and flavorful dish. It can also be used as a dry rub on vegetables or tofu for a vegetarian option. Jamaican jerk seasoning is a popular and versatile ingredient that can add a unique flavour to many dishes.
Origin: blended with Australian and imported ingredients.
Ingredients: Dried garlic and sea salt
Garlic salt is a seasoning made by combining salt with dried garlic. It is commonly used to add flavour to a variety of dishes, including meats, vegetables, and soups. Garlic salt can be used as a substitute for regular salt when a dish needs an extra boost of garlic flavour, or it can be used in combination with other spices to create a unique seasoning blend.
Garlic, related to onion, leeks and chives is widely used as flavouring in cooking and has also been known for its medicinal benefits throughout ancient and modern history.
Blended from Australian and imported Ingredients: Marjoram, Basil, Rosemary, Oregano, Garlic Granules, Thyme, Sage, Parsley & Red Bell Pepper
Italian herb mix is used to add flavour to various Italian dishes, such as pasta, pizza, meat, and vegetables.
Dukkah (pronounced doo-kah ) is a Middle Eastern and Egyptian blend including toasted sesame seeds, nuts and spices. The perfect sprinkle for hummus, soups, salads, eggs, smashed avo or sauteed vegetables bringing an unique and earthy flavour with a little crunch?
Ingredients:
Almond Meal, Sesame Seeds (white) Roasted, Coriander Seed, Cumin Seed, Sea Salt, Paprika, Nutmeg, Kashmiri Chilli, Black Pepper, Marjoram Flakes, Thyme Leaves
Bubblegum BBQ Sauce has a smoky, sweet flavour which combines beautifully with the great taste of the Bubblegum 7 Pot chilli. It is a perfect fusion of four sauces: Ketchup, BBQ, Chilli and Mustard.
The Bubblegum chilli comes in at 850,000 SHUs and was created by Jon Harper. As the “Father” of this variety, and based in the UK, he has been growing this and a lot of other Hybrids for a number of years. Jon called it Bubblegum because he thought it had a taste of Bubblicious Bubblegum, while others say the name is because the chilli has a mixed colour stem and crown that looks like bubblegum.
With fresh tomato, garlic and onion, this sauce combines the sweet smoke flavours of molasses and Worcestershire to create a velvety smooth sauce that goes perfectly on anything off the BBQ.
Kumari has the perfect blend for pork with the special Persian Perfection Pork Rub. Use this spice blend to add amazing flavour to your roast pork, pulled pork, pork chops and chicken.
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Phillip (verified owner) –
Be warned, once you try this Mango Chutney you’ll be hooked. It’s full of flavour and mild in heat. I used a 480g bottle in two weeks. It goes so well with cheese and crackers that I never got to find how it goes with curries etc.
Isabel Coote (verified owner) –
Love it with all types of curries the best!!!
Flavour & Spice (store manager) –
thanks for sharing Isabel, it does have a great kick to go along side curries. Keep on enjoying!
Sandy –
I love this chutney. So full of flavour and sweet, spicy and just the right combination. We have it with curries or corned meat. Love love love.
Flavour & Spice (store manager) –
wow, with corned meat sounds soooo good. keep enjoying the chutney❤️