{"title":"Indian","description":"\u003cp\u003eIndian flavour on this shelf runs from Goan-style tamarind and chilli chutneys to South Indian achar pickles and the warm tandoori-curry spice deck — cumin, coriander, turmeric, ginger and cardamom — built into shake-on rubs and marinades. It's suited to grilled chicken, lamb and paneer, curry night, and the table: rub for the char, chutney or pickle alongside curry, rice, samosas and cheese boards.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/smoky-pastures-tik-tik-boom-seasoning-rub\"\u003eSmoky Pastures' Tik Tik Boom Rub\u003c\/a\u003e, a full tandoori spice deck that doubles as a curry base with its own jar recipe, or \u003ca href=\"\/en-nz\/products\/taipan-bbq-bollywood-butter-chicken-spiced-chicken-bbq-rub-175g\"\u003eTaipan BBQ's Bollywood Butter Chicken\u003c\/a\u003e for a milder, aromatic marinade rub. For the table, \u003ca href=\"\/en-nz\/products\/goan-cuisine-tamarind-chutney-270g\"\u003eGoan Cuisine's Tamarind Chutney\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/goan-cuisine-mango-chutney-260g\"\u003eMango Chutney\u003c\/a\u003e, \u003ca href=\"\/en-nz\/products\/mudgeeraba-spices-south-indian-tomato-pickle-medium-300g\"\u003eMudgeeraba Spices' South Indian Tomato Pickle\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/mudgeeraba-spices-indian-date-almond-chutney-mild-330g\"\u003eDate \u0026amp; Almond Chutney\u003c\/a\u003e, and \u003ca href=\"\/en-nz\/products\/tracklements-mango-chilli-chutney\"\u003eTracklements' Mango \u0026amp; Chilli Chutney\u003c\/a\u003e all pull their weight.\u003c\/p\u003e\n\u003cp\u003eHeat is honestly spread, not uniform — Mudgeeraba's Tomato Pickle carries a real medium kick from 17% cayenne, while the Goa and Tamil pickles run hot, and most of the range, including both rubs, is gluten free and suits vegan and vegetarian eating.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate it, char it, finish with a proper chutney. Indian-spiced, genuinely layered, built to share.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/asian\"\u003eAsian\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/spicy\"\u003espicy\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"smoky-pastures-tik-tik-boom-seasoning-rub","title":"SMOKY PASTURES: Tik Tik Boom Rub – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Low-medium — contains cayenne for a gentle warmth; no rated heat level given (to be confirmed from the physical label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — blended by the Smoky Pastures BBQ team (Adelaide, SA)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No added MSG; may contain traces of dairy, sesame, soy, peanuts and tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Any meat off the grill — plus a shortcut curry base (recipe on the jar)\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eA grill rub and a curry in one jar\u003c\/h2\u003e\u003cp\u003eInspired by tandoori and the great curry flavours, Tik Tik Boom pulls a proper trick: rub it on any meat for the grill, OR use it as the base for the quickest, easiest, most flavoursome curry you'll make all week. There's even a curry recipe on the jar. One shaker, two dinners — that's smuggler value.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA full tandoori-style spice deck — cumin, coriander, turmeric, cardamom, ginger and garlic — over a sweet-savoury salt-and-sugar base, with cayenne bringing a gentle building warmth rather than a slap. Earthy, fragrant and golden, with a lingering curry-house perfume on the finish.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub over chicken, lamb or paneer, then grill hot for a tandoori char\u003c\/li\u003e\n\u003cli\u003eUse as a curry base — brown onions, add the rub, then your protein and a splash of stock (see the jar recipe)\u003c\/li\u003e\n\u003cli\u003eToss through cauliflower or spuds with oil and roast\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into yoghurt for a quick spiced marinade or dip\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA vivid golden-ochre blend, coloured by turmeric and paprika, with visible seed and spice. Medium grind, free-flowing, and it fills the kitchen with curry-house aroma the moment the lid's off.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices (garlic, ginger, cumin, paprika, coriander, turmeric, cayenne pepper, cardamom), Spice Extract 160c, Food Acid 330.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e May contain traces of dairy, sesame, soy, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-waft-aroma.png?v=1782795597\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eTwo dinners hide in this one jar — a tandoori grill rub and a shortcut curry base. Stir a spoon through yoghurt and marinate chicken or paneer, then grill hot for the char. Glaze with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-cherry-apple-rib-glaze\"\u003eFour Monkeys Cherry Apple Rib Glaze\u003c\/a\u003e and drizzle \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-coconut-lime-sambal-chilli-oil\"\u003eProud Phoenix Coconut \u0026amp; Lime Sambal Chilli Oil\u003c\/a\u003e over the top. Smuggler's tip: rest it before you plate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tandoori-Style Grilled Chicken\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCurry-house char from your own barbie.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg boneless chicken thighs; 1 cup plain yoghurt; 2 tbsp Tik Tik Boom; 1 tbsp lemon juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the yoghurt, rub and lemon juice, coat the chicken and marinate for 4 hours in the fridge.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 5–6 minutes a side until charred in spots and 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Yoghurt carries the spice into the meat and chars beautifully over high heat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SMOKY PASTURES","offers":[{"title":"Default Title","offer_id":40470490873898,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoky-pastures-tik-tik-boom-tandoori-rub-260g-front.png?v=1783439313"},{"product_id":"tracklements-mango-chilli-chutney","title":"TRACKLEMENTS: Mango \u0026 Chilli Chutney - 330g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a proper chilli kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 330g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hand-made by Tracklements in Wiltshire, England\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Curries, dahl, poppadoms, glazing roast chicken or paneer\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eCurry night, the real deal\u003c\/h2\u003e\n\u003cp\u003eFor the curry-night devotee who wants the real thing on the table. This \u003cstrong\u003emango chutney\u003c\/strong\u003e brings genuine spice and heat, not just sugar.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFront:\u003c\/strong\u003e lush, ripe mango.\u003cbr\u003e\u003cstrong\u003eMid:\u003c\/strong\u003e toasted cumin and coriander with ginger and garlic.\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e a proper chilli kick balanced by sugar-cane-vinegar sharpness.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe essential side to curries and dahl\u003c\/li\u003e\n\u003cli\u003ePoppadoms and naan\u003c\/li\u003e\n\u003cli\u003eCheese boards and cold cuts\u003c\/li\u003e\n\u003cli\u003eGlazing roast chicken or paneer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA golden-amber chutney with soft strands of mango suspended in a glossy, spoonable set. Thick enough to hold on a poppadom. In the signature Tracklements glass jar.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Mango (45%), Sugar Cane Vinegar, Salt, Chillies, Cumin, Coriander, Ginger, Garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/193_proud-carving-roast-chicken.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCurry night's best-kept smuggle. Rub chicken thighs with \u003ca href=\"\/en-nz\/products\/smoky-pastures-tik-tik-boom-seasoning-rub\"\u003eSmoky Pastures Tik Tik Boom\u003c\/a\u003e, grill them over hot coals till charred at the edges, and brush with Mango \u0026amp; Chilli in the last few minutes so it glazes without catching. A spoon of \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-coconut-lime-sambal-chilli-oil\"\u003eProud Phoenix Coconut \u0026amp; Lime Sambal\u003c\/a\u003e over the rice brings it home.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coronation Chicken Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe royal sandwich, with a smuggler's kick.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 cups shredded cooked chicken; 3 tbsp mayonnaise; 2 tbsp Mango \u0026amp; Chilli Chutney; 1 tsp curry powder; 1 spring onion, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir everything together.\u003c\/li\u003e\n\u003cli\u003ePile into soft rolls with crisp lettuce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/tracklements\"\u003ethe full Tracklements range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Mango \u0026amp; Chilli Chutney?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium — a proper chilli kick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Mango \u0026amp; Chilli Chutney on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on curries, dahl, poppadoms, glazing roast chicken or paneer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Mango \u0026amp; Chilli Chutney?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten free. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Mango \u0026amp; Chilli Chutney made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHand-made by Tracklements in Wiltshire, England. Size: 330g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Mango \u0026 Chilli Chutney?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium — a proper chilli kick.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Mango \u0026 Chilli Chutney on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on curries, dahl, poppadoms, glazing roast chicken or paneer.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Mango \u0026 Chilli Chutney?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten free. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Mango \u0026 Chilli Chutney made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hand-made by Tracklements in Wiltshire, England. Size: 330g glass jar. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"TRACKLEMENTS","offers":[{"title":"Default Title","offer_id":40600048959530,"sku":"705267","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mango-chilli-chutney-1.png?v=1782680185"},{"product_id":"taipan-bbq-bollywood-butter-chicken-spiced-chicken-bbq-rub-175g","title":"TAIPAN BBQ: Bollywood Butter Chicken – 175g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — warm, aromatic spice with a gentle chilli hum\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 175g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan \u0026amp; vegetarian; all natural, none of the nasties — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken, lamb, paneer and roast vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eButter chicken depth, no butter required\u003c\/h2\u003e\n\u003cp\u003eTaipan BBQ's Bollywood Butter Chicken packs the warm, aromatic spice of a slow-simmered curry into a shake-on rub. All-natural, made in Australia with none of the nasties — all the comfort of butter chicken, none of the effort.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet tomato and onion lead, then a proper curry-cabinet middle of cumin, coriander, ginger and cardamom, warmed with cinnamon and clove. A mellow chilli hum sits underneath — aromatic and comforting rather than hot.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFold a few good spoonfuls through natural yoghurt, coat chicken thighs and rest an hour for a tandoori-style marinade, then grill hot for charred edges.\u003c\/li\u003e\n\u003cli\u003eDust over lamb cutlets or a butterflied leg before the grill.\u003c\/li\u003e\n\u003cli\u003eToss cauliflower, pumpkin or paneer in oil and this rub, then roast until caramelised.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into a tin of tomatoes and cream for a fast, cheat's curry sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA fine, deep-ochre blend flecked with dark spice — it smells like a curry house the moment the lid's off. Dissolves smoothly into yoghurt or oil for a marinade.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, onion, tomato, sugar, garlic, paprika, cumin seed, coriander, ginger, chilli powder, pepper, cinnamon, cardamom seed, fennel, caraway seed, cloves, bay leaf, nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and vegetarian; all natural — no preservatives, no artificial colours or flavours, no anti-caking agents. Ingredients match the maker's published list (Flavour \u0026amp; Spice, Mudgeeraba QLD). No allergen or may-contain statement is published — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/835_savour-butter-chicken-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: treat this like tandoori and let it ride. Fold it through yoghurt, coat your chicken thighs and rest an hour before you grill them hot for the charred edges. Cook alongside \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ Sauce\u003c\/a\u003e and finish with a splash of \u003ca href=\"\/en-nz\/products\/fancy-hanks-cayenne-watermelon-hot-sauce\"\u003eFancy Hanks Cayenne \u0026amp; Watermelon\u003c\/a\u003e. No receipts — just a very good curry night.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tandoori-Style Thigh Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCurry-house flavour, backyard getaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg boneless chicken thighs, cut into chunks; 1 cup natural yoghurt; 3 tbsp Bollywood Butter Chicken; 1 lemon, juiced; Metal or soaked bamboo skewers.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir the rub and lemon juice through the yoghurt, then coat the chicken and rest it in the fridge for 1 hour.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers, shaking off the excess marinade.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 10–12 minutes, turning every few minutes, until charred at the edges and 75°C inside.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The yoghurt clings to the spice and catches on the grill for those charred tandoori edges.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it hot?\u003c\/strong\u003e\u003cbr\u003eNo — it's mild. You get warm, aromatic curry spice with only a gentle chilli hum, so the whole table can enjoy it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it as a marinade?\u003c\/strong\u003e\u003cbr\u003eAbsolutely. Mix a few spoonfuls into natural yoghurt (or oil), coat your chicken or lamb, and rest for an hour or more before cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eThere's no gluten source in the listed ingredients, but always check the physical label for allergen and \"may contain\" information.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is it hot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No, it's mild. You get warm, aromatic curry spice with only a gentle chilli hum, so the whole table can enjoy it.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use it as a marinade?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Mix a few spoonfuls into natural yoghurt or oil, coat your chicken or lamb, and rest for an hour or more before cooking.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There's no gluten source in the listed ingredients, but always check the physical label for allergen and may-contain information.\"}}]}\u003c\/script\u003e","brand":"Taipan BBQ","offers":[{"title":"Default Title","offer_id":44513963835434,"sku":"TPN-BOLLYWOOD-175","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/taipan-bbq-bollywood-butter-chicken-rub-175g-front.png?v=1787022941"},{"product_id":"mudgeeraba-spices-indian-date-almond-chutney-mild-330g","title":"MUDGEERABA SPICES: Indian Date \u0026 Almond Chutney Mild – 330g","description":"\u003cdiv style=\"border:2px solid #b8862f;background:#241a10;color:#f4e9d6;padding:16px 18px;border-radius:10px;margin:0 0 20px;font-size:15px;line-height:1.5\"\u003e\n\u003cstrong style=\"color:#e8c06a;letter-spacing:.02em\"\u003eAT A GLANCE\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet and spiced, no chilli burn\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 330g jar\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · vegan · vegetarian · \u003cem\u003econtains almond (tree nut)\u003c\/em\u003e\u003cbr\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e cheese platters, cold cuts, curries, steaks \u0026amp; sausages\n\u003c\/div\u003e\n\n\u003ch3\u003eThe one that started the addiction\u003c\/h3\u003e\n\u003cp\u003eThis is Mudgeeraba's most-loved jar and the undisputed superstar of the cheese board. Sticky Aussie dates do the heavy lifting — 34% of the jar — folded through apple cider vinegar, raisins and a warm hum of black cardamom, cinnamon and clove, with slivers of almond for a little crunch and richness. It's sweet, deep and grown-up, the kind of chutney people quietly go back to the fridge for.\u003c\/p\u003e\n\n\u003ch3\u003eFlavour profile\u003c\/h3\u003e\n\u003cp\u003eRich date-toffee sweetness up front, mellow spice through the middle, a clean vinegar lift on the finish. There's warmth from the spice bill but no chilli heat to speak of — this one's built for flavour, not fire.\u003c\/p\u003e\n\n\u003ch3\u003eWays to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe hero of any cheese platter — brilliant with aged cheddar, brie or a sharp blue.\u003c\/li\u003e\n\u003cli\u003eAlongside cold cuts, ham and leftover roast meats.\u003c\/li\u003e\n\u003cli\u003eA spoonful on the side of a curry to round out the spice.\u003c\/li\u003e\n\u003cli\u003eOn steaks and grilled sausages, or as a hors d'oeuvre: savoury biscuit, a dollop of sour cream, a teaspoon of chutney.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003e330g of small-batch chutney made the old-fashioned way at The Windmill — real fruit, no added preservatives or fillers.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients \u0026amp; dietary\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Dates (34%), Water, Sugar, Apple Cider Vinegar, Almonds (2%), Raisins, Ginger Powder, Sea Salt, Black Cardamom Seed, Cinnamon, Chilli Powder, Cloves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan and vegetarian. \u003cstrong\u003eContains almond (tree nut).\u003c\/strong\u003e Always check the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/183_proud-slicing-porterhouse.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSticky date, warm cardamom and a little almond crunch — this jar reads like toffee that went to finishing school. Season a porterhouse with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e, sear it hard, rest it, then slice and spoon the chutney over the fat cap. A splash of \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e on the board ties it together. Steak night, quietly upgraded.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Date-Glazed Porterhouse\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eToffee notes on a crusty steak. Nobody saw it coming.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 porterhouse, about 3cm thick; 2 tbsp Indian Date \u0026amp; Almond Chutney; 1 tsp cracked black pepper; 1 tsp salt flakes; 1 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSalt the steak and leave it uncovered in the fridge for at least 1 hour, then pepper it just before cooking.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 3–4 minutes a side, flipping every minute, until the centre reads 52°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eMelt the butter with the chutney in a small pan, brush it over the steak and rest for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice across the grain and spoon any pan juices over the top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Glazing after the sear means the date sugars melt into the crust instead of burning on the grill.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs it really gluten free and vegan?\u003c\/strong\u003e\u003cbr\u003eYes — the recipe is gluten free, vegan and vegetarian. It does contain almond, so it's not nut-free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it need refrigerating?\u003c\/strong\u003e\u003cbr\u003eNo. Store it in the pantry and serve with a clean, dry spoon — never refrigerate. Keep contamination out and it'll stay perfect.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes it different to a supermarket chutney?\u003c\/strong\u003e\u003cbr\u003eIt's made in small batches on the Gold Coast from real fruit, with no added preservatives or fillers — date-led and properly spiced rather than sugar-and-water.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it really gluten free and vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the recipe is gluten free, vegan and vegetarian. It does contain almond, so it is not nut-free.\"}},{\"@type\":\"Question\",\"name\":\"Does it need refrigerating?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Store it in the pantry and serve with a clean, dry spoon — never refrigerate. Keep contamination out and it will stay perfect.\"}},{\"@type\":\"Question\",\"name\":\"What makes it different to a supermarket chutney?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is made in small batches on the Gold Coast from real fruit, with no added preservatives or fillers — date-led and properly spiced.\"}}]}\n\u003c\/script\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default Title","offer_id":44562021515306,"sku":"MCHIDAC270","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/2b19br.png?v=1791232415"},{"product_id":"mudgeeraba-spices-south-indian-lime-chutney-mild-350g","title":"MUDGEERABA SPICES: South Indian Lime Chutney Mild – 350g","description":"\u003cdiv style=\"border:2px solid #b8862f;background:#241a10;color:#f4e9d6;padding:16px 18px;border-radius:10px;margin:0 0 20px;font-size:15px;line-height:1.5\"\u003e\n\u003cstrong style=\"color:#e8c06a;letter-spacing:.02em\"\u003eAT A GLANCE\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet-tangy, gentle warmth\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 350g jar\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · vegan · vegetarian · \u003cem\u003econtains mustard\u003c\/em\u003e\u003cbr\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e meat sandwiches, antipasto, curries, cold cuts\n\u003c\/div\u003e\n\n\u003ch3\u003eSweet up front, vibrant lime on the finish\u003c\/h3\u003e\n\u003cp\u003eA sweet indulgence with a zesty twist — brown sugar and dates build the body, then a quarter-jar of lime purée cuts straight through with bright, fragrant citrus. Currants and raisins add chew, black mustard seed and a touch of chilli keep it interesting. It's the tangy all-rounder that wakes up a sandwich.\u003c\/p\u003e\n\n\u003ch3\u003eFlavour profile\u003c\/h3\u003e\n\u003cp\u003eSticky, dark sweetness balanced by sharp lime zest, with a whisper of mustard-seed warmth on the back palate. Mild heat — it's tang, not fire.\u003c\/p\u003e\n\n\u003ch3\u003eWays to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe secret weapon in a meat sandwich — brilliant with roast beef, ham or corned meat.\u003c\/li\u003e\n\u003cli\u003eA standout on an antipasto or grazing platter.\u003c\/li\u003e\n\u003cli\u003eBlended with sour cream for an instant dip.\u003c\/li\u003e\n\u003cli\u003eAlongside curries and cold cuts for a tangy lift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003e350g of small-batch chutney made the old-fashioned way at The Windmill — real fruit, no added preservatives or fillers.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients \u0026amp; dietary\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown Sugar, Lime Puree (25%), Apple Cider Vinegar, Dates, Currants, Raisins, Sea Salt, Black Mustard Seed, Chilli Powder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan and vegetarian. \u003cstrong\u003eContains mustard.\u003c\/strong\u003e Always check the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/189_hungry-biting-brisket-slice.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDark brown-sugar sweetness up front, then a quarter jar of lime purée snaps through like a cold beer on a hot arvo. It was built for sandwiches. Smoke a brisket with \u003ca href=\"\/en-nz\/products\/misty-gully-brisket-rub\"\u003eMisty Gully Brisket Rub\u003c\/a\u003e, slice it thin onto rye, add a spoon of this and a smear of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e. The best lunch you'll have all week, and it came from leftovers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Leftover Brisket Lime Sanga\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eYesterday's brisket, back for another job.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 200g sliced smoked or roast beef; 4 slices rye bread; 2 tbsp South Indian Lime Chutney; 2 tbsp sour cream; Handful of rocket.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix 1 tbsp of the chutney through the sour cream.\u003c\/li\u003e\n\u003cli\u003eWarm the beef in a covered pan with a splash of water for 2–3 minutes.\u003c\/li\u003e\n\u003cli\u003eSpread the lime cream on the bread, pile on beef and rocket, then dot with the rest of the chutney.\u003c\/li\u003e\n\u003cli\u003eToast in a hot sandwich press for 3 minutes if you like it crunchy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The lime cuts through rich beef fat the same way a squeeze of citrus does.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs it sour?\u003c\/strong\u003e\u003cbr\u003eIt's more sweet-tangy than sour — dark sugar and dates balance the bright lime, so it lands zesty rather than sharp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it need refrigerating?\u003c\/strong\u003e\u003cbr\u003eNo. Store it in the pantry and use a clean, dry spoon — never refrigerate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free and vegan?\u003c\/strong\u003e\u003cbr\u003eYes — gluten free, vegan and vegetarian. It does contain mustard.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is it sour?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is more sweet-tangy than sour — dark sugar and dates balance the bright lime, so it lands zesty rather than sharp.\"}},{\"@type\":\"Question\",\"name\":\"Does it need refrigerating?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Store it in the pantry and use a clean, dry spoon — never refrigerate.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free and vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — gluten free, vegan and vegetarian. It does contain mustard.\"}}]}\n\u003c\/script\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default Title","offer_id":44562028068906,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/iyo8y8.png?v=1791232416"},{"product_id":"mudgeeraba-spices-south-indian-tomato-pickle-medium-300g","title":"MUDGEERABA SPICES: South Indian Tomato Pickle Medium – 300g","description":"\u003cdiv style=\"border:2px solid #b8862f;background:#241a10;color:#f4e9d6;padding:16px 18px;border-radius:10px;margin:0 0 20px;font-size:15px;line-height:1.5\"\u003e\n\u003cstrong style=\"color:#e8c06a;letter-spacing:.02em\"\u003eAT A GLANCE\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a real, warming chilli kick\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 300g jar\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free · vegan · vegetarian · \u003cem\u003econtains mustard\u003c\/em\u003e\u003cbr\u003e\n\u003cstrong\u003eBest on:\u003c\/strong\u003e curries, rice, meat \u0026amp; cheese sandwiches\n\u003c\/div\u003e\n\n\u003ch3\u003eA proper South Indian pickle with attitude\u003c\/h3\u003e\n\u003cp\u003eThis is where Mudgeeraba turns up the heat. Sun-dried tomatoes and cayenne lead a savoury, oil-tempered South Indian pickle built on the classic achar spices — fenugreek, black mustard seed, curry leaves and turmeric. It's tangy, deeply savoury and properly spiced: a little goes a long way.\u003c\/p\u003e\n\n\u003ch3\u003eFlavour profile\u003c\/h3\u003e\n\u003cp\u003eConcentrated sun-dried tomato and tangy vinegar, layered with earthy fenugreek and turmeric, then a genuine medium heat from 17% cayenne. Savoury and moreish rather than sweet.\u003c\/p\u003e\n\n\u003ch3\u003eWays to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe essential side to any curry — a teaspoon lifts the whole plate.\u003c\/li\u003e\n\u003cli\u003eStirred through hot cooked rice for a fast, spicy snack.\u003c\/li\u003e\n\u003cli\u003eIn meat-and-cheese sandwiches or on a ploughman's board.\u003c\/li\u003e\n\u003cli\u003eA dollop alongside eggs, dhal or grilled meats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003e300g of small-batch pickle made the old-fashioned way at The Windmill — real ingredients, no added preservatives or fillers.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients \u0026amp; dietary\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Water, Cayenne Chilli (17%), Sun Dried Tomatoes (14%), Apple Cider Vinegar, Sugar, Olive Oil, Raisins, Sea Salt, Ginger Powder, Garlic Powder, Chilli Powder, Fenugreek Seed, Black Mustard Seed, Curry Leaves, Turmeric.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan and vegetarian. \u003cstrong\u003eContains mustard.\u003c\/strong\u003e Always check the physical label if you have an allergy.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/294_delight-hollandaise-eggs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSun-dried tomato, fenugreek and a proper cayenne kick, all tempered in oil the South Indian way. A teaspoon goes a long way. Fry eggs, dust them with \u003ca href=\"\/en-nz\/products\/spicetub-egg-master-all-day-savoury-egg-seasoning-40g\"\u003eSpicetub Egg Master Seasoning\u003c\/a\u003e, then drop a little pickle on toast underneath with a dash of \u003ca href=\"\/en-nz\/products\/bear-burtons-w-sauce-breakfast-sauce-too\"\u003eBear \u0026amp; Burtons Breakfast Sauce Too\u003c\/a\u003e. Breakfast with a warrant out for it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tomato Pickle Masala Eggs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWake-up call, delivered by the spoonful.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 eggs; 1 tbsp South Indian Tomato Pickle; 1 small onion, finely diced; 1 tbsp oil; 2 slices thick toast.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSoften the onion in the oil over medium heat for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in the pickle for 30 seconds until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd the beaten eggs and stir gently over low heat for 2–3 minutes until just set and fully cooked.\u003c\/li\u003e\n\u003cli\u003ePile onto hot toast and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Frying the pickle briefly wakes up the spices before the eggs go in.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMedium. With 17% cayenne it carries a real, warming kick — more than the chutneys, but not a chilli-bomb. Use a teaspoon at a time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChutney or pickle — what's the difference?\u003c\/strong\u003e\u003cbr\u003eThis is a savoury, oil-and-spice pickle (achar-style), not a sweet fruit chutney. It's tangy and spicy rather than sweet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it need refrigerating?\u003c\/strong\u003e\u003cbr\u003eNo. Keep it in the pantry and always use a clean, dry spoon — never refrigerate.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium. With 17% cayenne it carries a real, warming kick — more than the chutneys, but not a chilli-bomb. Use a teaspoon at a time.\"}},{\"@type\":\"Question\",\"name\":\"Chutney or pickle — what is the difference?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"This is a savoury, oil-and-spice pickle (achar-style), not a sweet fruit chutney. It is tangy and spicy rather than sweet.\"}},{\"@type\":\"Question\",\"name\":\"Does it need refrigerating?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Keep it in the pantry and always use a clean, dry spoon — never refrigerate.\"}}]}\n\u003c\/script\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default Title","offer_id":44562030755882,"sku":"MPISITP","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ladibr.png?v=1791232416"},{"product_id":"goan-cuisine-mango-chutney-260g","title":"GOAN CUISINE: Mango Chutney – 260g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet, with a gentle ginger-and-chilli tickle on the finish (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 260g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia by Goan Cuisine (Random Harvest Gourmet, Caringbah NSW), family-owned since 1994\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan \u0026amp; vegetarian (brand-confirmed) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Roast chicken, pork, ham, cheese boards, curry \u0026amp; rice\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe sweet mango chutney that belongs on every plate\u003c\/h2\u003e\u003cp\u003eGoan Cuisine Mango Chutney is an Australian-made sweet mango chutney with ginger and a gentle chilli finish, best with roast chicken, pork, cheese boards and curry night. It's a glossy, golden spoonful of ripe mango and sultanas — the sweet-savoury sidekick that makes everything on the plate taste more finished.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet ripe mango leads, rounded out with plump sultanas and a tangy splash of vinegar, then a gentle warmth of ginger and a whisper of chilli tidy up the finish. It's sweet without being cloying — there's just enough spice to keep it grown-up.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSpoon it beside roast or grilled chicken and pork — the classic sweet-meets-savoury move.\u003c\/li\u003e\n\u003cli\u003eBuild a cheese and charcuterie board around it; it loves a sharp cheddar or a soft brie.\u003c\/li\u003e\n\u003cli\u003eServe alongside any curry and rice as the cooling, sweet counterpoint.\u003c\/li\u003e\n\u003cli\u003eBrush it over chicken or ham in the last few minutes of cooking for a quick fruity glaze, or pile it into a toastie or wrap.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA glossy, golden chutney studded with soft mango pieces and sultanas — thick, spoonable and generous.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mangoes, Sugar, Vinegar, Ginger, Garlic, Sultanas, Chilli Powder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and suits vegan \u0026amp; vegetarian eating (the brand lists the whole Goan range as gluten free). Made in Australia. Always check the physical label for allergens and the full ingredient statement.\u003c\/p\u003e\u003cp style=\"margin:18px 0;padding:12px 14px;border-left:4px solid #1F7A6B;background:rgba(31,122,107,.08);\"\u003e\u003cstrong\u003ePick any 3, save over 10%:\u003c\/strong\u003e grab this Mango Chutney in the \u003ca href=\"\/en-nz\/products\/goan-cuisine-chutney-trio-pick-any-3\"\u003eGoan Cuisine Chutney Trio\u003c\/a\u003e — choose any three jars for $40 (normally $45). Explore the full \u003ca href=\"\/en-nz\/collections\/goan-cuisine\"\u003eGoan Cuisine range\u003c\/a\u003e.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/665_presenting-cheese-chutney.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eHere's the Smuggler's play: rub chicken thighs with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow N Slow Honey Soy Slammer\u003c\/a\u003e, cook 'em hot, and spoon this mango chutney right alongside — sweet meets savoury and the whole plate sings. Doing a pork roast? Rub it with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSinsQue Grunt Cherry Pork\u003c\/a\u003e and keep a dollop of this on the side for dipping. Want the full Goan spread? Stack it with its Tamarind and Mango Lime mates in the \u003ca href=\"\/en-nz\/products\/goan-cuisine-chutney-trio-pick-any-3\"\u003eChutney Trio\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Mango Chutney Chicken Toastie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftovers, smuggled into something better.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 slices bread; 100g leftover roast chicken, shredded; 80g sharp cheddar, grated; 2 tbsp Mango Chutney; Butter for the outside.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSpread two slices of bread with Mango Chutney.\u003c\/li\u003e\n\u003cli\u003eTop with chicken and cheddar, then close with the other slices.\u003c\/li\u003e\n\u003cli\u003eButter the outsides and cook in a pan over medium heat for 3–4 minutes a side until golden and the cheese has melted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat does Goan Cuisine Mango Chutney taste like?\u003c\/strong\u003e\u003cbr\u003eSweet ripe mango and plump sultanas with a tangy splash of vinegar, then a warm ginger finish and a faint chilli tickle. Sweet, but not cloying.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Goan Cuisine Mango Chutney spicy?\u003c\/strong\u003e\u003cbr\u003eBarely. It's mild, with a gentle ginger-and-chilli warmth on the finish, and sits at 2 out of 11 on our Hub Heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is mango chutney best served with?\u003c\/strong\u003e\u003cbr\u003eRoast or grilled chicken, pork and ham, a cheese board with sharp cheddar or brie, and any curry and rice. It also makes a quick glaze for chicken or ham.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Goan Cuisine Mango Chutney gluten free and vegan?\u003c\/strong\u003e\u003cbr\u003eYes. The brand lists the Goan Cuisine range as gluten free, and the ingredients are plant-based, so it suits vegan and vegetarian eating. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Goan Cuisine Mango Chutney made?\u003c\/strong\u003e\u003cbr\u003eIn Australia. Goan Cuisine is made by Random Harvest Gourmet, a family-owned food business in Caringbah, southern Sydney.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What does Goan Cuisine Mango Chutney taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Sweet ripe mango and plump sultanas with a tangy splash of vinegar, then a warm ginger finish and a faint chilli tickle. Sweet, but not cloying.\"}}, {\"@type\": \"Question\", \"name\": \"Is Goan Cuisine Mango Chutney spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Barely. It's mild, with a gentle ginger-and-chilli warmth on the finish, and sits at 2 out of 11 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"What is mango chutney best served with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Roast or grilled chicken, pork and ham, a cheese board with sharp cheddar or brie, and any curry and rice. It also makes a quick glaze for chicken or ham.\"}}, {\"@type\": \"Question\", \"name\": \"Is Goan Cuisine Mango Chutney gluten free and vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The brand lists the Goan Cuisine range as gluten free, and the ingredients are plant-based, so it suits vegan and vegetarian eating. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Goan Cuisine Mango Chutney made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"In Australia. Goan Cuisine is made by Random Harvest Gourmet, a family-owned food business in Caringbah, southern Sydney.\"}}]}\u003c\/script\u003e","brand":"GOAN CUISINE","offers":[{"title":"Default Title","offer_id":44575321882666,"sku":"GC-MC-260","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/goan-cuisine-mango-chutney-260g-front.png?v=1784019259"},{"product_id":"goan-cuisine-tamarind-chutney-270g","title":"GOAN CUISINE: Tamarind Chutney – 270g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a serious hit of chilli over sweet-sour tamarind (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 270g glass jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia by Goan Cuisine (Random Harvest Gourmet, Caringbah NSW), family-owned since 1994\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan \u0026amp; vegetarian (brand-confirmed) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Barbecued meats, lamb, curries, samosas \u0026amp; spring rolls\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe sweet-sour-spicy chutney that wakes up the whole plate\u003c\/h2\u003e\u003cp\u003eGoan Cuisine Tamarind Chutney is an Australian-made sweet-sour tamarind and apricot chutney with a proper chilli kick, best as a dip for samosas and beside barbecued meats and curry. Tangy, jammy and lively — it's the dipping-and-drizzling jar you'll want next to anything off the barbie.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet apricot and sour tamarind up front, deep and sticky, then a genuine chilli warmth to finish. Complex and lively — sweet, sharp and spicy all at once.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eServe as a dipping sauce for samosas, spring rolls and pakoras.\u003c\/li\u003e\n\u003cli\u003eSpoon alongside barbecued meats — it cuts through rich, smoky char beautifully.\u003c\/li\u003e\n\u003cli\u003eServe with curry and rice as a bright, tangy condiment.\u003c\/li\u003e\n\u003cli\u003eBrush onto lamb cutlets or chicken in the last minute of cooking for a sticky sweet-sour glaze.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA dark, glossy, sticky chutney — thick and spoonable, packed with tamarind depth.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tamarind, Sugar, Onions, Apricots, Spices, Canola Oil (Non-GMO), Ginger, Garlic, Salt, Water Added.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and suits vegan \u0026amp; vegetarian eating (the brand lists the whole Goan range as gluten free). Made in Australia. Always check the physical label for the current statement and allergens.\u003c\/p\u003e\u003cp style=\"margin:18px 0;padding:12px 14px;border-left:4px solid #1F7A6B;background:rgba(31,122,107,.08);\"\u003e\u003cstrong\u003ePick any 3, save over 10%:\u003c\/strong\u003e grab this Tamarind Chutney in the \u003ca href=\"\/en-nz\/products\/goan-cuisine-chutney-trio-pick-any-3\"\u003eGoan Cuisine Chutney Trio\u003c\/a\u003e — choose any three jars for $40 (normally $45). Explore the full \u003ca href=\"\/en-nz\/collections\/goan-cuisine\"\u003eGoan Cuisine range\u003c\/a\u003e.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/806_spoon-tamarind-chutney.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eSmuggler's move: rub chicken thighs with \u003ca href=\"\/en-nz\/products\/blackbear-bbq-chicken-rub\"\u003eBlackbear BBQ Chicken Rub\u003c\/a\u003e or pork with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSinsQue Grunt Cherry Pork Rub\u003c\/a\u003e, cook them hard, then serve this tamarind chutney on the side for dunking. The sweet-sour-chilli cuts straight through the smoke. Rub the meat, dip in the chutney — and if you can't pick just one jar, the \u003ca href=\"\/en-nz\/products\/goan-cuisine-chutney-trio-pick-any-3\"\u003eChutney Trio\u003c\/a\u003e sorts you out.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tamarind-Glazed Lamb Cutlets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet, sharp, spicy, and done in six minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 lamb cutlets; 1 tbsp olive oil; Salt and cracked pepper; 3 tbsp Tamarind Chutney.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and season the cutlets.\u003c\/li\u003e\n\u003cli\u003eCook over high heat for 2–3 minutes a side for pink.\u003c\/li\u003e\n\u003cli\u003eBrush with Tamarind Chutney in the last minute so it glazes without burning.\u003c\/li\u003e\n\u003cli\u003eRest 3 minutes and serve with extra chutney for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat does Goan Cuisine Tamarind Chutney taste like?\u003c\/strong\u003e\u003cbr\u003eSweet apricot and sour tamarind up front, deep and sticky, then a genuine chilli warmth on the finish. Sweet, sharp and spicy all at once.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Goan Cuisine Tamarind Chutney?\u003c\/strong\u003e\u003cbr\u003eMedium. There's a serious chilli hit balanced by the sweet-sour tamarind and apricot, which puts it at 5 out of 11 on our Hub Heat — the hottest of the Goan chutneys.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do you eat tamarind chutney with?\u003c\/strong\u003e\u003cbr\u003eIt's the classic dip for samosas, spring rolls and pakoras, and it's brilliant beside barbecued meats, lamb cutlets, curry and rice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Goan Cuisine Tamarind Chutney gluten free and vegan?\u003c\/strong\u003e\u003cbr\u003eYes. The brand lists the Goan Cuisine range as gluten free and the ingredients are plant-based, so it suits vegan and vegetarian eating. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Goan Cuisine Tamarind Chutney made?\u003c\/strong\u003e\u003cbr\u003eIn Australia, by Random Harvest Gourmet's Goan Cuisine range in Caringbah, southern Sydney.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What does Goan Cuisine Tamarind Chutney taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Sweet apricot and sour tamarind up front, deep and sticky, then a genuine chilli warmth on the finish. Sweet, sharp and spicy all at once.\"}}, {\"@type\": \"Question\", \"name\": \"How hot is Goan Cuisine Tamarind Chutney?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium. There's a serious chilli hit balanced by the sweet-sour tamarind and apricot, which puts it at 5 out of 11 on our Hub Heat — the hottest of the Goan chutneys.\"}}, {\"@type\": \"Question\", \"name\": \"What do you eat tamarind chutney with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's the classic dip for samosas, spring rolls and pakoras, and it's brilliant beside barbecued meats, lamb cutlets, curry and rice.\"}}, {\"@type\": \"Question\", \"name\": \"Is Goan Cuisine Tamarind Chutney gluten free and vegan?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The brand lists the Goan Cuisine range as gluten free and the ingredients are plant-based, so it suits vegan and vegetarian eating. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Goan Cuisine Tamarind Chutney made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"In Australia, by Random Harvest Gourmet's Goan Cuisine range in Caringbah, southern Sydney.\"}}]}\u003c\/script\u003e","brand":"GOAN CUISINE","offers":[{"title":"Default Title","offer_id":44575594938410,"sku":"GC-TC-270","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/goan-cuisine-tamarind-chutney-270g-front.png?v=1784022037"},{"product_id":"mudgeeraba-spices-south-indian-tomato-chutney-mild-330g","title":"MUDGEERABA SPICES: South Indian Tomato Chutney Mild – 330g","description":"\u003ch2\u003eSouth Indian tomato, cooked down slow and sweet\u003c\/h2\u003e\u003cp\u003eRipe tomatoes simmered with warming spice until jammy and rich — a classic South Indian table chutney with a mellow, savoury-sweet finish. No chilli burn, just proper depth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e dosa and curry night, alongside cold meats and cheese, or spooned over grilled paneer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep red-brown, thick and spoonable, whole tomato pieces throughout. Heat: mild — savoury and gently spiced.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Mild — savoury, gently spiced, no chilli burn\u003cbr\u003eSize: 330g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/295_focused-plating-tweezers.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eRipe tomato, cooked down slow with warm spice until it turns jammy and savoury-sweet. No chilli burn, just proper depth. Grill lamb chops dusted with \u003ca href=\"\/en-nz\/products\/middle-kingdom-lamb-lord-lamb-all-purpose-seasoning-135g\"\u003eMiddle Kingdom Lamb Lord\u003c\/a\u003e, plate them over a spoon of this chutney, then dot the plate with \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-tamarind-gold-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Tamarind Gold\u003c\/a\u003e for anyone wanting a kick. Restaurant plating, backyard effort.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Grilled Paneer Tomato Skewers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSqueaky cheese, jammy tomato, no complaints.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 250g paneer, cut into 3cm cubes; 1 red capsicum, cut into chunks; 3 tbsp South Indian Tomato Chutney; 1 tbsp oil; Pinch of salt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the paneer and capsicum with the oil and salt, then thread onto skewers (soak wooden ones for 30 minutes first).\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 2–3 minutes a side until charred at the edges.\u003c\/li\u003e\n\u003cli\u003eWarm the chutney with a splash of water and brush it over in the final minute.\u003c\/li\u003e\n\u003cli\u003eServe with extra chutney on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Paneer holds its shape on the grill, so it takes the char and the glaze without falling apart.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812010538,"sku":"MCHSITC330","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-south-indian-tomato-chutney-mild-330g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-goa-brinjal-kasundi-hot-290g","title":"MUDGEERABA SPICES: Goa Brinjal Kasundi Hot – 290g","description":"\u003ch2\u003eGoan-style eggplant, pickled hot\u003c\/h2\u003e\u003cp\u003eBrinjal (eggplant) pickled the Goan way — mustard oil, whole spice and real chilli, cooked down into a dark, pungent, properly hot kasundi. Not for the faint-hearted.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e curry night, dhal, grilled meats, or stirred through rice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e dark brown-black, thick and oily with visible eggplant and mustard seed. Heat: hot — a real, warming chilli kick.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — a real, warming chilli kick\u003cbr\u003eSize: 290g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free · contains mustard (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/270_proud-tomahawk-two-hands.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDark, oily and pungent: eggplant pickled the Goan way with mustard oil, whole spice and real chilli. Not one for the faint-hearted. Grab a big steak, season it with \u003ca href=\"\/en-nz\/products\/meat-mitch-steer-season-world-championship-beef-rub-297g\"\u003eMeat Mitch Steer Season\u003c\/a\u003e, reverse-sear it and finish with flakes of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke Sea Salt\u003c\/a\u003e. A teaspoon of kasundi on each slice, no more. Respect the jar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Kasundi Reverse-Sear Tomahawk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBig steak, small spoon, serious heat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 tomahawk steak, about 1.2kg; 1 tbsp salt; 1 tbsp cracked pepper; 2 tbsp Goa Brinjal Kasundi.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steak and cook at 120°C indirect until it reads 48°C inside, about 50–60 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over the hottest part of the grill for 1–2 minutes a side, until 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest for 10 minutes, slice off the bone, and serve with a little kasundi on each slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Low heat first gives an even pink centre, so the hot sear only has to build the crust.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812567594,"sku":"MPIGBK290","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-goa-brinjal-kasundi-hot-290g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-goa-lime-pickle-hot-280g","title":"MUDGEERABA SPICES: Goa Lime Pickle Hot – 280g","description":"\u003ch2\u003eGoan lime pickle, sharp and properly hot\u003c\/h2\u003e\u003cp\u003eWhole limes pickled in mustard oil with hot chilli and spice — sour, pungent and fiery, the way a good lime pickle should be. A little goes a long way.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e curry night, dhal, biryani, or alongside cold meats for a sharp contrast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e dark golden-brown, oily and rustic with visible lime rind. Heat: hot — real chilli fire over a sour lime base.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — chilli warmth over a sharp, sour lime base\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free · contains mustard (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/042_short-ribs-present.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWhole limes in mustard oil with hot chilli: sour, pungent and fiery, exactly how a lime pickle should be. It's a brilliant foil for rich beef. Rub short ribs with \u003ca href=\"\/en-nz\/products\/john-henrys-texas-brisket-bbq-rub\"\u003eJohn Henry's Texas Brisket Rub\u003c\/a\u003e, smoke them until they wobble, brush with \u003ca href=\"\/en-nz\/products\/blues-hog-smokey-mountain-bbq-sauce-539g-glass-jar\"\u003eBlues Hog Smokey Mountain\u003c\/a\u003e and serve a teaspoon of pickle per bone. Sharp against fat, every single time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Lime Pickle Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRich beef meets a sour-hot stowaway.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef short ribs (3 bones); 3 tbsp beef rub; 1 tbsp Goa Lime Pickle, finely chopped; 3 tbsp BBQ sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the ribs all over and smoke at 125°C for 6–8 hours until probe-tender, around 95°C inside.\u003c\/li\u003e\n\u003cli\u003eStir the chopped pickle into the BBQ sauce.\u003c\/li\u003e\n\u003cli\u003eBrush the ribs with the lime sauce and cook 15 more minutes to set.\u003c\/li\u003e\n\u003cli\u003eRest 20 minutes wrapped in foil, then slice between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sour lime cuts through the rendered beef fat so every bite stays lively.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812600362,"sku":"MPIGLP280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-goa-lime-pickle-hot-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-mango-kasundi-from-goa-hot-280g","title":"MUDGEERABA SPICES: Mango Kasundi from Goa Hot – 280g","description":"\u003ch2\u003eGoan mango kasundi, sweet meets fire\u003c\/h2\u003e\u003cp\u003eGreen mango pickled in mustard oil with whole spice and real chilli heat — tart, pungent and properly hot, the classic Goan-style kasundi.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e curry night, dhal, grilled fish, or alongside rice and dhal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e golden-brown, oily and rustic with visible mango pieces. Heat: hot — a real chilli kick over a tart mango base.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — real chilli kick, tart mango base\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free · contains mustard (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/143_proud-lifting-snapper.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eGreen mango pickled hot in mustard oil, tart, pungent and properly fiery. It belongs next to fish off the grill. Season a whole snapper with \u003ca href=\"\/en-nz\/products\/stef-the-maori-aquadesiac-surf-turf-veggies-seasoning-rub\"\u003eStef the Maori Aquadesiac\u003c\/a\u003e, grill it until the flesh flakes, then brush it with butter mixed with \u003ca href=\"\/en-nz\/products\/pitmastery-butter-boom-garlic-butter-seasoning-dust\"\u003ePitmastery Butter Boom\u003c\/a\u003e. Serve the kasundi on the side so everyone picks their own level of trouble.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Goan Kasundi Butter Snapper\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eWhole fish, hot butter, nobody asks questions.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole snapper, about 1kg, cleaned and scaled; 2 tbsp Mango Kasundi from Goa; 60g soft butter; 1 lemon, sliced; 1 tsp salt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScore the fish 3 times each side, salt it and stuff the cavity with lemon slices.\u003c\/li\u003e\n\u003cli\u003eMash the kasundi into the butter and rub half into the cuts.\u003c\/li\u003e\n\u003cli\u003eGrill over medium heat for 8–10 minutes a side until the flesh flakes at the thickest point.\u003c\/li\u003e\n\u003cli\u003eDot with the rest of the kasundi butter and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Butter mellows the chilli and carries the mango flavour into the flesh.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812633130,"sku":"MPIMKG280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-mango-kasundi-from-goa-hot-280g-jar-front.png?v=1790168133"},{"product_id":"mudgeeraba-spices-mango-kasundi-from-hindustan-medium-280g","title":"MUDGEERABA SPICES: Mango Kasundi from Hindustan Medium – 280g","description":"\u003ch2\u003eA gentler mango kasundi, North Indian style\u003c\/h2\u003e\u003cp\u003eGreen mango pickled in mustard oil with warm whole spice — the classic Hindustan-style kasundi, tart and pungent with a medium warmth rather than a full chilli fire.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e curry night, dhal, parathas, or alongside cold meats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e golden-brown, oily and rustic with visible mango pieces. Heat: medium — a real, warming chilli kick over a tart mango base.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — a real, warming chilli kick\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free · contains mustard (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/228_joyful-flipping-quesadilla.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe gentler mango kasundi: tart green mango, mustard oil and warm whole spice with a medium warmth. Perfect for flatbreads. Toss lamb strips in \u003ca href=\"\/en-nz\/products\/butchers-axe-gyros-rotisserie-seasoning\"\u003eButchers Axe Gyros Rotisserie Seasoning\u003c\/a\u003e, sear hot, then wrap them in warm parathas with a spoon of kasundi and a drizzle of \u003ca href=\"\/en-nz\/products\/bbq-mafia-big-paulie-alabama-white-sauce-375ml\"\u003eBBQ Mafia Big Paulie Alabama White Sauce\u003c\/a\u003e. Sharp, creamy, gone fast.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Kasundi Lamb Paratha Wraps\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRolled up, sealed tight, handed over quick.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g lamb backstrap, thinly sliced; 2 tbsp Mango Kasundi from Hindustan; 4 parathas or flatbreads; 1 cup shredded lettuce; ½ cup thick yoghurt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the lamb with 1 tbsp of the kasundi and leave for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSear in a smoking-hot pan for 2–3 minutes until browned.\u003c\/li\u003e\n\u003cli\u003eWarm the parathas for 30 seconds a side.\u003c\/li\u003e\n\u003cli\u003eFill with lettuce and lamb, then top with yoghurt and the remaining kasundi and roll up.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Thin strips cook in minutes, so the kasundi stays punchy instead of stewing.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812665898,"sku":"MPIMKH280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-mango-kasundi-from-hindustan-medium-280g-jar-front.png?v=1790168133"},{"product_id":"mudgeeraba-spices-rajasthan-brinjal-chilli-pickle-medium-270g","title":"MUDGEERABA SPICES: Rajasthan Brinjal \u0026 Chilli Pickle Medium – 270g","description":"\u003ch2\u003eDesert-state heat, Rajasthan style\u003c\/h2\u003e\u003cp\u003eEggplant and whole chilli pickled in mustard oil with a hearty Rajasthani spice mix — earthy, pungent and warming without being a full-on fire pickle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e curry night, dhal, parathas, or alongside grilled meats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e dark brown, thick and oily with visible eggplant and chilli pieces. Heat: medium — a real, warming chilli kick.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — a real, warming chilli kick\u003cbr\u003eSize: 270g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free · contains mustard (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/206_cheeky-flicking-salt-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEggplant and whole chilli in mustard oil with a hearty Rajasthani spice mix: earthy, pungent and warming without going full fire. It's a steak condiment in disguise. Coat a rump in \u003ca href=\"\/en-nz\/products\/cattlemans-grill-original-cowboy-coffee-steak-rub\"\u003eCattleman's Grill Original Cowboy Coffee Steak Rub\u003c\/a\u003e, sear it, rest it, then finish with \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-black-600g\"\u003eFalksalt Black Sea Salt Flakes\u003c\/a\u003e and a spoon of pickle. The coffee and the brinjal get on famously.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Rajasthan Rump and Charred Onions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eEarthy, smoky and slightly mischievous.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 rump steaks, about 300g each; 2 red onions, cut into thick rings; 2 tbsp Rajasthan Brinjal \u0026amp; Chilli Pickle; 1 tbsp oil; Salt and pepper.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steaks and oil the onion rings.\u003c\/li\u003e\n\u003cli\u003eGrill the onions over medium heat for 8–10 minutes until soft and charred.\u003c\/li\u003e\n\u003cli\u003eSear the steaks over high heat for 3–4 minutes a side, to 54°C for medium-rare, then rest for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eChop the pickle through the onions and pile over the sliced steak.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Sweet charred onion balances the pickle's earthy heat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812764202,"sku":"MPIRBC270","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-rajasthan-brinjal-and-chilli-pickle-medium-270g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-tamil-lime-pickle-hot-280g","title":"MUDGEERABA SPICES: Tamil Lime Pickle Hot – 280g","description":"\u003ch2\u003eTamil-style lime pickle, sour and fiery\u003c\/h2\u003e\u003cp\u003eWhole limes pickled in mustard oil with a proper South Indian chilli hit — sharp, sour and genuinely hot. Built for people who want real heat with their tang.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e curry night, dosa, biryani, or alongside cold meats for a fiery contrast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e dark golden-brown, oily and rustic with visible lime rind. Heat: hot — real chilli fire over a sharp, sour lime base.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — real chilli fire over a sour lime base\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free · contains mustard (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/298_joyful-shaking-chips-seasoning.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSharp, sour and genuinely hot: Tamil-style limes in mustard oil with a proper chilli hit. Here's the trick nobody expects. Chop a spoon through mayo for a lime-pickle dip, dust hot chips with \u003ca href=\"\/en-nz\/products\/fancy-hanks-chicken-salt-seasoning\"\u003eFancy Hanks Chicken Salt\u003c\/a\u003e and fry chicken tenders in \u003ca href=\"\/en-nz\/products\/sins-q-alabama-fried-chicken-coating\"\u003eSINSQUE Alabama Fried Chicken Coating\u003c\/a\u003e. Dunk everything. You'll never look at plain mayo the same way.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Lime Pickle Mayo and Hot Chips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA dipping sauce with a criminal record.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ cup whole-egg mayonnaise; 1 tbsp Tamil Lime Pickle, finely chopped; 1 tsp lemon juice; 800g frozen or hand-cut chips.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir the chopped pickle and lemon juice through the mayo and chill for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eCook the chips at 220°C for 25–30 minutes, turning halfway, until golden and crisp.\u003c\/li\u003e\n\u003cli\u003eSeason the chips the moment they come out and serve with the lime pickle mayo.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Mayo softens the heat while the lime and spice keep every dunk interesting.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812829738,"sku":"MPITLP280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-tamil-lime-pickle-hot-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-agra-curry-paste-medium-280g","title":"MUDGEERABA SPICES: Agra Curry Paste Medium – 280g","description":"\u003ch2\u003eNorth Indian curry, ready in one jar\u003c\/h2\u003e\u003cp\u003eA rich, aromatic Agra-style curry paste — whole roasted spice, ginger and garlic cooked down into a proper base for a real North Indian curry. No pre-cooking spice from scratch required.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e chicken, lamb, beef or paneer — simmer with your protein and a splash of water or coconut milk for a genuine home-cooked curry.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep reddish-brown, thick paste with visible spice flecks. Heat: medium — real, warming chilli kick, not a fire.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — a real, warming chilli kick\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/297_amazed-beef-rib-roast.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eRoasted whole spice, ginger and garlic, cooked down into a proper North Indian base so you can skip the grinding. Here's how to give it smoke: dust chuck with \u003ca href=\"\/en-nz\/products\/rum-and-que-bull-dust\"\u003eRum and Que Bull Dust\u003c\/a\u003e, smoke it for two hours, then braise it in this paste until it falls apart. A few drops of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-habanero-roja-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Habanero Roja\u003c\/a\u003e at the table for the brave.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoked Chuck Agra Curry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo hours of smoke, one jar of sorcery.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg beef chuck, cut into 5cm chunks; 4 tbsp Agra Curry Paste; 1 x 400ml can coconut milk; 1 onion, diced; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSmoke the beef chunks at 125°C for 2 hours.\u003c\/li\u003e\n\u003cli\u003eFry the onion in the oil for 5 minutes, add the paste and cook 2 minutes until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd the beef, coconut milk and 1 cup of water, cover and simmer gently for 1½–2 hours until the beef is tender.\u003c\/li\u003e\n\u003cli\u003eUncover for the last 15 minutes to thicken, and serve with rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Smoke first, braise second: the beef picks up bark flavour and still turns spoon-tender.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812895274,"sku":"MCPAGR280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-agra-curry-paste-medium-280g-jar-front.png?v=1790168135"},{"product_id":"mudgeeraba-spices-butter-chicken-curry-paste-mild-280g","title":"MUDGEERABA SPICES: Butter Chicken Curry Paste Mild – 280g","description":"\u003ch2\u003eThe weeknight favourite, done properly\u003c\/h2\u003e\u003cp\u003eA rich, aromatic butter chicken curry paste — tomato, garam masala and warming spice cooked down into a proper base. Mild and family-friendly, no chilli burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e chicken (obviously), but just as good with paneer or chickpeas — simmer with cream or coconut milk and a splash of water.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep tomato-red, thick paste with a warm, aromatic aroma. Heat: mild — aromatic and warming, not spicy.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Mild — aromatic and warming, not spicy\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/155_focused-piping-cream.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eTomato, garam masala and warm spice, mild enough for the kids and good enough for you. Take it to the grill: marinate thighs in a spoon of paste and yoghurt, char them over coals, then simmer in the rest with cream. Finish with a shake of \u003ca href=\"\/en-nz\/products\/heavenly-hell-crack-butter-chicken-seasoning-finishing-dust-150g\"\u003eHeavenly Hell Crack Butter Chicken Seasoning\u003c\/a\u003e and a drizzle of \u003ca href=\"\/en-nz\/products\/foo-chilli-company-ma-foo-chilli-oil-220ml\"\u003eFoo Chilli Company Ma Foo Chilli Oil\u003c\/a\u003e for the grown-ups.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Charcoal Butter Chicken\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGrilled first, sauced second, smuggled third.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thigh fillets; 4 tbsp Butter Chicken Curry Paste; ½ cup plain yoghurt; 300ml cream; 20g butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix 2 tbsp of the paste with the yoghurt, coat the chicken and marinate for at least 2 hours.\u003c\/li\u003e\n\u003cli\u003eGrill over hot coals for 4–5 minutes a side until charred and 75°C inside, then cut into chunks.\u003c\/li\u003e\n\u003cli\u003eMelt the butter, fry the remaining paste for 1 minute, add the cream and simmer for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eStir the chicken through and simmer 5 more minutes. Serve with rice or naan.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charring the chicken first adds a smoky depth the pot alone can't give you.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812928042,"sku":"MCPBCM280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-butter-chicken-curry-paste-mild-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-chicken-tikka-curry-paste-medium-280g","title":"MUDGEERABA SPICES: Chicken Tikka Curry Paste Medium – 280g","description":"\u003ch2\u003eTikka flavour, no tandoor required\u003c\/h2\u003e\u003cp\u003eA smoky, spiced tikka curry paste — the same warm, char-kissed flavour base as a proper tikka marinade, ready to simmer into a curry or use as a marinade before the grill.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e chicken thighs on the BBQ, or simmered with cream for a chicken tikka masala.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e brick-red, thick paste with visible spice flecks. Heat: medium — real, warming chilli kick.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — a real, warming chilli kick\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/198_joyful-shaking-rub-wings.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSmoky, spiced and brick red, this is a tikka marinade that doesn't need a tandoor. Coat chicken wings in paste and yoghurt overnight, grill them hot, then sprinkle with \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-crunchy-chilli-lime-salt-150g\"\u003eProud Phoenix Crunchy Chilli Lime Salt\u003c\/a\u003e. Stir a spoon of \u003ca href=\"\/en-nz\/products\/tracklements-fresh-mint-jelly\"\u003eTracklements Fresh Mint Jelly\u003c\/a\u003e through yoghurt for the dip. That's wing night sorted, and the curry's tomorrow.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tikka Wing Night\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChar on the outside, mischief all the way through.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, tips removed; 3 tbsp Chicken Tikka Curry Paste; ½ cup thick yoghurt; 1 tsp salt; 1 lemon, cut into wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix the paste, yoghurt and salt, coat the wings and marinate for 4 hours or overnight.\u003c\/li\u003e\n\u003cli\u003eCook at 200°C indirect for 30–35 minutes, turning once, until the skin crisps and they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eFinish over direct heat for 1–2 minutes a side for char. Serve with lemon wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Yoghurt tenderises the wings and helps the paste cling as it chars.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812993578,"sku":"MCPCTM280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-chicken-tikka-curry-paste-medium-280g-jar-front.png?v=1790168133"},{"product_id":"mudgeeraba-spices-lamb-korma-curry-paste-medium-280g","title":"MUDGEERABA SPICES: Lamb Korma Curry Paste Medium – 280g","description":"\u003ch2\u003eWarm, aromatic korma — built for slow-cooked lamb\u003c\/h2\u003e\u003cp\u003eAn aromatic korma curry paste built on coriander seed, paprika, chilli powder, ginger, turmeric, black pepper and green cardamom. The creaminess comes in the pan — Mudgeeraba Spices cook it with coconut cream and tomato — and despite the name it works just as well with beef, chicken or veg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e lamb shoulder or shanks, slow-simmered until falling apart — finish with cream or yoghurt.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e a thick, spoonable spice paste. Heat: medium (brand-rated) — chilli powder and black pepper give a steady, warming heat.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium (brand-rated) — a steady, warming chilli heat\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eIngredients (per Mudgeeraba Spices): Water, Canola Oil, Vinegar, Coriander Seed, Onion Powder, Chilli Powder, Paprika, Ginger Powder, Black Pepper, Turmeric, Sea Salt, Green Cardamom Seed\u003cbr\u003eDietary: Gluten free (brand-stated — always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/267_amazed-lamb-spit.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eCoriander, cardamom, ginger and a steady chilli warmth: a korma base made for slow lamb. Rub a shoulder with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-lamb-layup\"\u003eLow N Slow Basics Lamb Layup Rub\u003c\/a\u003e, smoke it for three hours, then braise it in this paste with cream until it pulls apart. A splash of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Jalapeno Verde\u003c\/a\u003e at the table brightens the whole bowl. Sunday sorted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoked Lamb Shoulder Korma\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePulled lamb that went undercover in a curry.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.8kg lamb shoulder, bone in; 2 tbsp lamb rub; 4 tbsp Lamb Korma Curry Paste; 300ml cream; 1 onion, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the lamb and smoke at 125°C for 3 hours.\u003c\/li\u003e\n\u003cli\u003eFry the onion until soft, add the paste for 2 minutes, then stir in the cream and 1 cup of water.\u003c\/li\u003e\n\u003cli\u003ePut the lamb in a deep tray, pour the sauce over, cover tightly with foil and cook at 150°C for 2–3 hours until it pulls easily from the bone.\u003c\/li\u003e\n\u003cli\u003eShred the meat back through the sauce and serve with rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The covered braise keeps the lamb moist while the smoke flavour soaks into the korma.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813026346,"sku":"MCPLKM280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-lamb-korma-curry-paste-medium-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-bombay-curry-paste-mild-280g","title":"MUDGEERABA SPICES: Bombay Curry Paste Mild – 280g","description":"\u003ch2\u003eBombay-style curry, mild and family-friendly\u003c\/h2\u003e\u003cp\u003eA warm, aromatic Bombay-style curry paste — gentle spice and real depth of flavour without any chilli burn. An easy midweek curry base the whole family can eat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e chicken, potato, cauliflower, or a classic Bombay aloo — simmer with a splash of water or coconut milk.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e warm golden-brown, thick paste with visible spice flecks. Heat: mild — aromatic and warming, not spicy.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Mild — aromatic and warming, not spicy\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/292_wide-eyes-scalloped-potato.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eGentle, aromatic and warm, a Bombay-style base the whole family can eat. Make Bombay spuds: roast potato chunks dusted with \u003ca href=\"\/en-nz\/products\/misty-gully-ultimate-veggie-seasoning\"\u003eMisty Gully Ultimate Veggie Seasoning\u003c\/a\u003e, then fold them through the paste. Serve beside drumsticks rubbed with \u003ca href=\"\/en-nz\/products\/smokes-seasoning-pork-poultry-bbq-rub-250g\"\u003eSmokes Seasoning Pork \u0026amp; Poultry Rub\u003c\/a\u003e and cooked to 75°C. Midweek dinner, solved before the news finishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crispy Bombay Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side dish that steals the whole show.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg potatoes, cut into 3cm chunks; 2 tbsp Bombay Curry Paste; 2 tbsp oil; 1 tsp salt; Handful of fresh coriander.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePar-boil the potatoes for 8 minutes, drain and leave to steam dry.\u003c\/li\u003e\n\u003cli\u003eToss with the oil and salt and roast at 220°C for 25 minutes.\u003c\/li\u003e\n\u003cli\u003eLoosen the paste with 2 tbsp water, toss through the potatoes and roast 10 more minutes until crisp at the edges.\u003c\/li\u003e\n\u003cli\u003eScatter with coriander and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Adding the paste late keeps the spices fragrant instead of scorched.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813059114,"sku":"MCPBOM280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-bombay-curry-paste-mild-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-durban-curry-paste-medium-280g","title":"MUDGEERABA SPICES: Durban Curry Paste Medium – 280g","description":"\u003ch2\u003eSouth African-Indian curry, done the Durban way\u003c\/h2\u003e\u003cp\u003eA robust Durban-style curry paste — the fragrant, chilli-forward South African-Indian curry tradition in one jar. Real depth, real warmth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e beef, lamb, chicken or bean curry — simmer with a splash of water and let it cook down properly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep red-brown, thick paste with visible spice flecks. Heat: medium — a real, warming chilli kick.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — a real, warming chilli kick\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/260_proud-whole-brisket-board.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eFragrant and chilli-forward, the South African-Indian curry tradition in one jar. And it is the best thing that can happen to leftover brisket point. Smoke the brisket with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-black\"\u003eHardcore Carnivore Black\u003c\/a\u003e, cube the point, simmer it in this paste, and serve it in a hollowed loaf, bunny chow style, with \u003ca href=\"\/en-nz\/products\/danny-balboas-electric-dynamite-capsicum-orange-habanero-hot-sauce-200ml\"\u003eDanny Balboa's Electric Dynamite\u003c\/a\u003e on the side.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Brisket Point Bunny Chow\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftovers, smuggled into a loaf of bread.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 600g smoked brisket point, cut into cubes; 3 tbsp Durban Curry Paste; 1 x 400g can diced tomatoes; 1 onion, diced; 1 small unsliced white loaf.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the onion until soft, add the paste and cook for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the tomatoes and ½ cup of water and simmer for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in the brisket and simmer 10 more minutes until hot through.\u003c\/li\u003e\n\u003cli\u003eCut the loaf in half, hollow out each half and fill with curry, using the bread lid for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Already-smoked brisket only needs warming through, so it stays tender and soaks up the sauce.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813157418,"sku":"MCPDUR280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-durban-curry-paste-medium-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-madras-curry-paste-medium-280g","title":"MUDGEERABA SPICES: Madras Curry Paste Medium – 280g","description":"\u003ch2\u003eThe curry-house classic, sorted\u003c\/h2\u003e\u003cp\u003eA properly robust Madras curry paste — the fragrant, chilli-forward South Indian curry-house classic, cooked down into one jar. Real depth, real warmth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e beef, lamb or chicken — simmer with a splash of water or tomato and let it cook down properly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep red-brown, thick paste with visible spice flecks. Heat: medium — a real, warming chilli kick.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Medium — a real, warming chilli kick\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/234_delight-gravy-mash-sausages.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe curry-house classic, robust and properly warming. And it makes the best curried snags you've ever had. Brown beef sausages, simmer them in this paste with onion and tomato, then spoon over mash whipped with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-cowboy-butter-mix\"\u003eHardcore Carnivore Cowboy Butter Mix\u003c\/a\u003e. Keep \u003ca href=\"\/en-nz\/products\/uncle-mungos-habanero-ketchup\"\u003eUncle Mungo's Habanero Ketchup\u003c\/a\u003e nearby for anyone after more fire. Nan's recipe, now with a passport.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Madras Curried Snags\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe Aussie classic, back from a long voyage.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick beef sausages; 3 tbsp Madras Curry Paste; 1 onion, sliced; 1 x 400g can diced tomatoes; 1 cup frozen peas.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrown the sausages in a pan for 8 minutes, then slice into thick coins.\u003c\/li\u003e\n\u003cli\u003eSoften the onion in the same pan, add the paste and cook for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the tomatoes and ½ cup of water, return the sausages and simmer for 15 minutes until they reach 71°C and the sauce thickens.\u003c\/li\u003e\n\u003cli\u003eStir through the peas for the last 3 minutes and serve over mash.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Browning the snags first gives the sauce a meaty base and keeps them from going pale and soft.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813222954,"sku":"MCPMAD280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-madras-curry-paste-medium-280g-jar-front.png?v=1790168132"},{"product_id":"mudgeeraba-spices-vindaloo-curry-paste-hot-280g","title":"MUDGEERABA SPICES: Vindaloo Curry Paste Hot – 280g","description":"\u003ch2\u003eGoan vindaloo — vinegar, garlic and real fire\u003c\/h2\u003e\u003cp\u003eA properly hot vindaloo curry paste — vinegar-sharp, garlic-heavy and loaded with chilli, cooked down into one jar. The genuine Goan article, not a curry-house shortcut.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e pork (the traditional choice) or beef — simmer low and slow until it falls apart.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e deep brick-red, thick paste with visible chilli and garlic flecks. Heat: hot — a proper bite of chilli.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — a proper bite of chilli\u003cbr\u003eSize: 280g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/221_grinning-saucing-pulled-pork-pan.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eVinegar-sharp, garlic-heavy and loaded with chilli, the genuine Goan article. Pork is the traditional call, so smoke a shoulder rubbed with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-pork-rub-295g\"\u003eFour Saucemen The Pork Rub\u003c\/a\u003e to 93°C, pull it, and fold it through a pan of this paste. Pile into rolls with \u003ca href=\"\/en-nz\/products\/acide-bread-butter-zucchini-pickles\"\u003eAcide Bread \u0026amp; Butter Zucchini Pickles\u003c\/a\u003e to cool things down. Fair warning: it bites back.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Vindaloo Pulled Pork Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePulled pork with a short fuse.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg smoked pulled pork; 3 tbsp Vindaloo Curry Paste; 1 x 400g can crushed tomatoes; 1 onion, diced; 6 soft rolls.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the onion until soft, add the paste and cook for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the tomatoes and simmer for 10 minutes until thick.\u003c\/li\u003e\n\u003cli\u003eFold the pulled pork through and simmer 5 minutes until hot through.\u003c\/li\u003e\n\u003cli\u003ePile into rolls and top with something pickled and crunchy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The vinegar in vindaloo cuts the richness of pork, which is why the pairing is a classic.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813354026,"sku":"MCPVIN280","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-vindaloo-curry-paste-hot-280g-jar-front.png?v=1790168133"},{"product_id":"mudgeeraba-spices-garam-masala-spice-blend-170g","title":"MUDGEERABA SPICES: Garam Masala Spice Blend – 170g","description":"\u003ch2\u003eThe essential curry-cabinet blend\u003c\/h2\u003e\u003cp\u003eA classic garam masala — warm whole spice roasted and ground the traditional way. The finishing touch stirred through any curry, or the starting point for building your own from scratch.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e stirred through any curry near the end of cooking, dusted over roast veg, or added to a marinade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e a fine, fragrant dark brown spice blend. No chilli heat — this is a warming aromatic blend, not a curry spice on its own.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Zero heat — aromatic and warming, no chilli\u003cbr\u003eSize: 170g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/278_joyful-corn-fritters.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWarm whole spice, roasted and ground the traditional way — the finishing touch every curry cabinet needs. Use it beyond curry too. Fold it into corn fritters, fry them golden, sprinkle with \u003ca href=\"\/en-nz\/products\/misty-gully-chilli-salt-150g\"\u003eMisty Gully Chilli Salt\u003c\/a\u003e and serve with a bowl of \u003ca href=\"\/en-nz\/products\/mcadventures-the-trailblazer-sweet-chilli-sauce-150ml\"\u003eMcAdventures The Trailblazer Sweet Chilli Sauce\u003c\/a\u003e for dunking. A pinch in a lamb marinade works wonders as well.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garam Masala Corn Fritters\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGolden, crunchy and suspiciously moreish.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 cups corn kernels; 1 cup self-raising flour; 2 eggs; ½ cup milk; 1 tsp Garam Masala.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the eggs, milk and garam masala, then stir in the flour and corn until just combined.\u003c\/li\u003e\n\u003cli\u003eHeat a thin layer of oil in a pan over medium heat.\u003c\/li\u003e\n\u003cli\u003eFry heaped tablespoons of batter for 2–3 minutes a side until golden and cooked through.\u003c\/li\u003e\n\u003cli\u003eDrain on paper towel and season while hot.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Garam masala's warm spice brings out the natural sweetness of the corn.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818813747242,"sku":"MSPGAR170","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-garam-masala-spice-blend-170g-jar-front.png?v=1790168134"},{"product_id":"goan-cuisine-chutney-trio-pick-any-3","title":"GOAN CUISINE: Chutney Trio – Pick Any 3 Jars","description":"\u003cdiv id=\"rh-mm-goan-trio\" class=\"rh-mm\"\u003e\n  \u003cdiv class=\"rh-mm__title\"\u003eBuild your trio — pick any 3 jars\u003c\/div\u003e\n  \u003cdiv class=\"rh-mm__sub\"\u003eThree different, two and one, or the same one three times — your call. Save over 10%.\u003c\/div\u003e\n  \u003cdiv class=\"rh-mm__fields\"\u003e\n    \u003cdiv class=\"rh-mm__field\"\u003e\n      \u003clabel for=\"rh-mm-goan-trio-1\"\u003eJar 1\u003c\/label\u003e\n      \u003cselect id=\"rh-mm-goan-trio-1\" name=\"properties[Jar 1]\" required\u003e\n        \u003coption value=\"\" disabled selected\u003eChoose a chutney…\u003c\/option\u003e\n        \u003coption value=\"Mango Chutney 260g\"\u003eMango Chutney (260g)\u003c\/option\u003e\n        \u003coption value=\"Tamarind Chutney 270g\"\u003eTamarind Chutney (270g)\u003c\/option\u003e\n        \u003coption value=\"Mango Lime Chutney 260g\"\u003eMango Lime Chutney (260g)\u003c\/option\u003e\n      \u003c\/select\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"rh-mm__field\"\u003e\n      \u003clabel for=\"rh-mm-goan-trio-2\"\u003eJar 2\u003c\/label\u003e\n      \u003cselect id=\"rh-mm-goan-trio-2\" name=\"properties[Jar 2]\" required\u003e\n        \u003coption value=\"\" disabled selected\u003eChoose a chutney…\u003c\/option\u003e\n        \u003coption value=\"Mango Chutney 260g\"\u003eMango Chutney (260g)\u003c\/option\u003e\n        \u003coption value=\"Tamarind Chutney 270g\"\u003eTamarind Chutney (270g)\u003c\/option\u003e\n        \u003coption value=\"Mango Lime Chutney 260g\"\u003eMango Lime Chutney (260g)\u003c\/option\u003e\n      \u003c\/select\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"rh-mm__field\"\u003e\n      \u003clabel for=\"rh-mm-goan-trio-3\"\u003eJar 3\u003c\/label\u003e\n      \u003cselect id=\"rh-mm-goan-trio-3\" name=\"properties[Jar 3]\" required\u003e\n        \u003coption value=\"\" disabled selected\u003eChoose a chutney…\u003c\/option\u003e\n        \u003coption value=\"Mango Chutney 260g\"\u003eMango Chutney (260g)\u003c\/option\u003e\n        \u003coption value=\"Tamarind Chutney 270g\"\u003eTamarind Chutney (270g)\u003c\/option\u003e\n        \u003coption value=\"Mango Lime Chutney 260g\"\u003eMango Lime Chutney (260g)\u003c\/option\u003e\n      \u003c\/select\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cnoscript\u003e\u003cp class=\"rh-mm__noscript\"\u003ePlease enable JavaScript to build your trio and add it to your cart.\u003c\/p\u003e\u003c\/noscript\u003e\n\u003c\/div\u003e\n\u003cstyle\u003e\n  .rh-mm{border:1px solid #1F7A6B;border-radius:10px;padding:16px 18px;margin:0 0 20px;background:#1a1a1a;color:#fcfcfc;}\n  .rh-mm__title{font-weight:700;font-size:16px;margin-bottom:4px;}\n  .rh-mm__sub{font-size:13px;color:#cfcfcf;margin-bottom:14px;}\n  .rh-mm__fields{display:flex;flex-wrap:wrap;gap:12px;}\n  .rh-mm__field{flex:1 1 150px;display:flex;flex-direction:column;gap:6px;}\n  .rh-mm__field label{font-size:12px;font-weight:600;color:#fcfcfc;text-transform:uppercase;letter-spacing:.03em;}\n  .rh-mm__field select{padding:10px 12px;border-radius:6px;border:1px solid #555;background:#0f0f0f;color:#fcfcfc;font-size:14px;width:100%;}\n  .rh-mm__noscript{color:#e95144;font-size:13px;margin:10px 0 0;}\n  .rh-mm__error{display:none;color:#e95144;font-size:13px;margin-top:10px;font-weight:600;}\n  .rh-mm-disabled{opacity:.55;cursor:not-allowed;}\n  @media (max-width:600px){.rh-mm__fields{flex-direction:column;}}\n\u003c\/style\u003e\n\u003cscript\u003e\n(function(){\n  function init(){\n    var widget = document.getElementById('rh-mm-goan-trio');\n    if(!widget || widget.getAttribute('data-rh-mm-init')) return;\n    widget.setAttribute('data-rh-mm-init','1');\n    var forms = Array.prototype.slice.call(document.querySelectorAll('form[action*=\"\/cart\/add\"][data-type=\"add-to-cart-form\"]'));\n    if(!forms.length){ return; }\n    var primary = forms[0];\n    primary.insertBefore(widget, primary.firstElementChild);\n    var selects = Array.prototype.slice.call(widget.querySelectorAll('select'));\n    var errorEl = document.createElement('div');\n    errorEl.className = 'rh-mm__error';\n    errorEl.textContent = 'Please choose a chutney for all 3 jars before adding to cart.';\n    widget.appendChild(errorEl);\n    function allValid(){ return selects.every(function(s){ return !!s.value; }); }\n    function buttonsOf(form){ return Array.prototype.slice.call(form.querySelectorAll('button[type=\"submit\"], [name=\"add\"], input[type=\"submit\"]')); }\n    function syncHiddenInputs(form){\n      if (form === primary) return;\n      selects.forEach(function(s){\n        var propName = s.getAttribute('name');\n        var input = form.querySelector('input[name=\"' + propName.replace(\/\"\/g,'\\\\\"') + '\"]');\n        if(!input){ input = document.createElement('input'); input.type = 'hidden'; input.name = propName; form.appendChild(input); }\n        input.value = s.value;\n      });\n    }\n    var lastValid = null;\n    function refresh(){\n      var valid = allValid();\n      if (valid === lastValid) return;\n      lastValid = valid;\n      forms.forEach(function(f){ buttonsOf(f).forEach(function(btn){ btn.disabled = !valid; btn.classList.toggle('rh-mm-disabled', !valid); }); });\n      if (valid){ errorEl.style.display = 'none'; selects.forEach(function(s){ s.style.borderColor = ''; }); forms.forEach(syncHiddenInputs); }\n    }\n    function guard(e){\n      if(!allValid()){\n        e.preventDefault();\n        if(e.stopImmediatePropagation) e.stopImmediatePropagation();\n        errorEl.style.display = 'block';\n        selects.forEach(function(s){ if(!s.value){ s.style.borderColor = '#e95144'; } });\n        widget.scrollIntoView({behavior:'smooth', block:'center'});\n        return false;\n      }\n      forms.forEach(syncHiddenInputs);\n    }\n    document.addEventListener('submit', function(e){ if (forms.indexOf(e.target) !== -1) guard(e); }, true);\n    document.addEventListener('click', function(e){\n      var btn = e.target.closest \u0026\u0026 e.target.closest('button[type=\"submit\"], [name=\"add\"], input[type=\"submit\"]');\n      if (!btn) return;\n      var f = btn.closest('form');\n      if (!f || forms.indexOf(f) === -1) return;\n      guard(e);\n    }, true);\n    selects.forEach(function(s){ s.addEventListener('change', function(){ lastValid = null; refresh(); }); });\n    refresh();\n  }\n  if(document.readyState === 'loading'){ document.addEventListener('DOMContentLoaded', init); } else { init(); }\n})();\n\u003c\/script\u003e\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBuild:\u003c\/strong\u003e Any 3 full-size jars — you choose from the dropdowns, repeats welcome\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSaving:\u003c\/strong\u003e $40 for 3 jars (normally $45) — save $5, just over 10%\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild to medium, depending on your picks (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia by Goan Cuisine (Random Harvest Gourmet, Caringbah NSW)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, vegan \u0026amp; vegetarian (brand-confirmed) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Curry night, roast chicken \u0026amp; lamb, samosas, cheese boards \u0026amp; barbecued meats\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003ePick any three Goan Cuisine chutneys and save\u003c\/h2\u003e\u003cp\u003eThe Goan Cuisine Chutney Trio is a pick-any-3 bundle of Australian-made Goan Cuisine chutneys — Mango, Tamarind and Mango Lime — for $40 instead of $45, built for curry night, roasts, samosas and cheese boards. Choose three different jars to cover every plate, or stock up on your favourite.\u003c\/p\u003e\u003ch2\u003eChoose from\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-nz\/products\/goan-cuisine-mango-chutney-260g\"\u003eMango Chutney 260g\u003c\/a\u003e\u003c\/strong\u003e — sweet mango, sultanas and ginger with a faint chilli tickle. Mild, Hub Heat 2\/11. Roast chicken, pork, cheese and curry.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-nz\/products\/goan-cuisine-tamarind-chutney-270g\"\u003eTamarind Chutney 270g\u003c\/a\u003e\u003c\/strong\u003e — sweet-sour tamarind and apricot with a proper chilli kick. Medium, Hub Heat 5\/11. Samosas, lamb and barbecued meats.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en-nz\/products\/goan-cuisine-mango-lime-chutney-260g\"\u003eMango Lime Chutney 260g\u003c\/a\u003e\u003c\/strong\u003e — jammy mango, zesty lime and ginger. Mild, Hub Heat 2\/11. Roast lamb, corned beef, skewers and cheese boards.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eHow the trio works\u003c\/h2\u003e\u003cp\u003ePick a chutney for Jar 1, Jar 2 and Jar 3 from the dropdowns above — repeats are welcome. Your three choices travel with the order, we pack three full-size jars, and the saving is already baked into the price. Flat $10 shipping Australia-wide.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003eEach jar carries its own ingredient statement — see the single listings linked above. The brand lists the whole Goan Cuisine range as gluten free, and all three chutneys suit vegan and vegetarian eating. Made in Australia. Always check the physical label for allergens.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/041_family-platter-proud.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThree jars, every plate covered. Tamarind for the samosas and the lamb cutlets, Mango for the roast chook and the cheese board, Mango Lime for the skewers and the corned beef sandwiches. Rub your chicken with \u003ca href=\"\/en-nz\/products\/blackbear-bbq-chicken-rub\"\u003eBlackbear BBQ Chicken Rub\u003c\/a\u003e and your lamb with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-lamb-layup\"\u003eLow N Slow Basics Lamb Layup\u003c\/a\u003e, cook it all up, and line the three chutneys down the middle of the table. That's a Goan feast without leaving the backyard.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Three-Chutney Curry Night\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne pot, three jars, zero arguments about whose turn it is to cook.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thigh fillets, diced; your favourite curry base or rub; steamed basmati rice; poppadoms or naan; your three Goan Cuisine chutneys.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the chicken curry your way and steam the rice.\u003c\/li\u003e\n\u003cli\u003eWarm the naan or puff the poppadoms.\u003c\/li\u003e\n\u003cli\u003eSpoon each chutney into its own small bowl and set them down the middle of the table — Mango for sweet, Mango Lime for tang, Tamarind for heat.\u003c\/li\u003e\n\u003cli\u003eLet everyone build their own plate.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow does the Goan Cuisine Chutney Trio work?\u003c\/strong\u003e\u003cbr\u003eChoose a chutney for Jar 1, Jar 2 and Jar 3 from the dropdowns, then add to cart. You get three full-size jars for $40 instead of $45.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I pick the same chutney more than once?\u003c\/strong\u003e\u003cbr\u003eYes. Three Mango Chutneys, two Tamarind and a Mango Lime — any combination of the three jars works.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much do I save?\u003c\/strong\u003e\u003cbr\u003e$5, or just over 10%. Three jars bought singly cost $45; the trio is $40.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhich Goan Cuisine chutney is the hottest?\u003c\/strong\u003e\u003cbr\u003eTamarind Chutney, at 5 out of 11 on our Hub Heat. Mango Chutney and Mango Lime Chutney are both mild, at 2 out of 11.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAre the Goan Cuisine chutneys gluten free?\u003c\/strong\u003e\u003cbr\u003eYes. The brand lists the Goan Cuisine range as gluten free, and all three chutneys suit vegan and vegetarian eating. Always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere are Goan Cuisine chutneys made?\u003c\/strong\u003e\u003cbr\u003eIn Australia, by Random Harvest Gourmet's family-owned Goan Cuisine range in Caringbah, southern Sydney.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How does the Goan Cuisine Chutney Trio work?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Choose a chutney for Jar 1, Jar 2 and Jar 3 from the dropdowns, then add to cart. You get three full-size jars for $40 instead of $45.\"}}, {\"@type\": \"Question\", \"name\": \"Can I pick the same chutney more than once?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Three Mango Chutneys, two Tamarind and a Mango Lime — any combination of the three jars works.\"}}, {\"@type\": \"Question\", \"name\": \"How much do I save?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"$5, or just over 10%. Three jars bought singly cost $45; the trio is $40.\"}}, {\"@type\": \"Question\", \"name\": \"Which Goan Cuisine chutney is the hottest?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Tamarind Chutney, at 5 out of 11 on our Hub Heat. Mango Chutney and Mango Lime Chutney are both mild, at 2 out of 11.\"}}, {\"@type\": \"Question\", \"name\": \"Are the Goan Cuisine chutneys gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The brand lists the Goan Cuisine range as gluten free, and all three chutneys suit vegan and vegetarian eating. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where are Goan Cuisine chutneys made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"In Australia, by Random Harvest Gourmet's family-owned Goan Cuisine range in Caringbah, southern Sydney.\"}}]}\u003c\/script\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eMore from Goan Cuisine\u003c\/h2\u003e\u003cp\u003eAfter singles? The whole range lives in the \u003ca href=\"\/en-nz\/collections\/goan-cuisine\"\u003eGoan Cuisine collection\u003c\/a\u003e.\u003c\/p\u003e","brand":"GOAN CUISINE","offers":[{"title":"Default Title","offer_id":67824103587892,"sku":"GC-TRIO-3","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/goan-cuisine-chutney-trio-pick-any-3-front.png?v=1792874864"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/indian-medallion.png?v=1786362983","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/indian.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}