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Kashmiri Tikka Paste

Just a few teaspoons can be added to meat or veggies and you have the makings of a great curry. The more paste you use, the spicier the curry will be. Coconut milk, yogurt and ghee all work as a base. The oils in this paste may naturally separate. Give it a stir before use.

 

Ingredients: Kashmiri chillies (3.4%), Onions, Water, Rapeseed Oil, Tomato Paste, Sugar, Garam Masala (Coriander, Cinnamon, Cumin, Black Pepper, Ginger, Cloves), Malt Vinegar, Garlic Purée, Turmeric, Concentrated Lemon Juice, Ginger Purée, Coriander, Sea Salt, Ground Cardamom, Paprika.

 

Bengali Mango Chutney

The obvious accompaniment with this chutney is poppadums or perhaps cheese. This is also a delicious base for any curry or stir fry. P.S I also love to chip tortilla chips into this.

Ingredients: Mangoes (56%), Panch Phoran (equal mix of cumin, fennel, mustard, nigella & fenugreek seeds), Peanut Oil, Ground Ginger, Chilli Powder, Garam Masala (Coriander, Cinnamon, Cumin, Black Pepper, Ginger, Cloves), Salt, Sugar, Vinegar.

 

Peanut and Tamarind Chutney

This chutney can be gobbled up with just about anything, crackers, breadsticks, poppadums, anything dippable really. It can also give you a great crunch in your curries or stir-fry’s.

Ingredients: Peanuts (23%), Groundnut Oil, Onion, Ginger purée, Garlic purée, Curry Leaves, Sea Salt, Tamarind Paste (4.5%), Chilli Powder, Water, Mustard Seeds, Cumin Seeds, Jaggery.

 

Plum & Cardamom Chutney 

 

The uses for plum chutney are unlimited. Use as a dip, alongside sandwiches and crackers or as a side to some slow cooked braised meat. the tangy and sweet-sour-spicy flavours all in one are an absolute winner. 

Ingredients: Plums (45%), Suagr, Apple cider vinegar (1%), Ground ginger, Chilli powder, Garam Masala.