| Weight | 0.04 kg |
|---|---|
| Dimensions | 8 × 12 × 1.2 cm |
| Barcode | "0796167988496" |
This Sumatran curry is medium heat and delicious cooked with lamb, chicken or beef, with vegetables and potatoes. Also excellent served with seafood.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Not 1, Not 2…BUT 3!!! This chutney is the most popular as voted by YOU!
Here’s the deal you’ve been waiting for….3 bottles for $50!
This chutney has been a top favourite for many years. So delicious and so versatile, see below for 2 recipes guaranteed to get your mouth watering.
Made with fresh dates, raisins, almonds, and spices to superbly compliment. One tbsp. 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.
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.
A splash-on sauce made with the amazing tasting Jamaican Yellow Scotch Bonnet chilli.
This is a Medium-heat, Louisiana-Style Pepper Sauce that is such a versatile condiment for nearly all kinds of food.
Yellow Scotch Bonnet chillies are pretty hot (200,000 Scoville Heat Units) and closely related to the Habanero. One of the defining features of this type of chilli is its sweet aroma and unique flavour. Rarely will you find a Jamaican cooking without some of this chilli – it’s the chilli of choice among Caribbean nationals.
Chicken Tikka Masala is a popular chicken curry with a creamy tomato sauce is excellent served with breads or rice and can also be used as a marinade for tikka (boneless cuts of cubed meat).
Best used for cooking chicken or vegetables.
This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
Chicken Tikka
700g skinless chicken breast cut into 1 inch cubes, 1.5 tbsp Chicken Tikka Masala, 1 tsp ginger paste, 1 tsp garlic paste, butter, 0.5 cup yoghurt.
Mix the curry blend, yoghurt, ginger and garlic together and marinate the chicken cubes in this for 20 minutes, grill the chicken and baste with butter.
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.
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