A mild, nutty chutney built for the cheese board.

Sticky Aussie dates (34%) and almonds, warmed with cardamom, cinnamon and clove. Mild, gluten free, and Mudgeeraba's most-loved jar — especially on a cheese board.

Date-led (34%) and almond chutney with warm spice — mild, gluten free, built for the cheese board.

Genuine Spice For Curry Night

Ripe mango, toasted cumin and coriander with a proper chilli kick — not just sugar, but real heat for curries, poppadoms and cheese boards alike.

Ripe mango and real chilli heat — the proper side to curry night and poppadoms.

Vinegar, garlic and real fire.

Deep brick-red with visible chilli and garlic, this Goan vindaloo paste brings a proper bite of chilli. Built for pork — the traditional choice — or beef, simmered low and slow until it falls apart.

Goan vindaloo paste — vinegar, garlic and a proper bite of chilli. Built for slow-cooked pork.

Rich, nutty korma built for slow-cooked lamb.

Pale golden and creamy-looking, with a nutty sweetness and a real, warming chilli kick underneath. Built for lamb shoulder or shanks, slow-simmered until falling apart, finished with cream or yoghurt.

Nutty, creamy korma paste with a warming kick underneath. Built for slow-simmered lamb.

Tikka flavour, no tandoor required.

Brick-red and spice-flecked, this tikka paste brings real, warming chilli warmth to chicken thighs on the BBQ, or simmered with cream for a proper chicken tikka masala.

Brick-red tikka paste with real chilli warmth. Straight onto BBQ chicken or into a tikka masala.

Tandoori Grill Rub & Curry Base

A full tandoori spice deck of cumin, coriander, turmeric and cardamom with gentle cayenne warmth — rub it on the grill or use it as a shortcut curry base, recipe included on the jar.

Tandoori spice rub and curry base in one jar — grill it or cook a curry, your call.

Any 3 jars, save over 10%

Pick any three Goan Cuisine chutneys: Mango, Tamarind or Mango Lime. $40 for three.

Any 3 jars for $40 — Mango, Tamarind, Mango Lime.

The curry-house classic, sorted.

Deep red-brown and spice-flecked, this is the curry-house Madras done properly — a real, warming chilli kick over beef, lamb or chicken. Simmer with a splash of water or tomato and let it cook down.

The curry-house Madras classic, done properly. A real, warming kick over beef, lamb or chicken.

South African-Indian curry, done the Durban way.

Deep red-brown and spice-flecked, this Durban-style paste brings a real, warming chilli kick to beef, lamb, chicken or bean curry — simmer with a splash of water and let it cook down properly.

Durban-style curry paste with a real, warming kick. Simmer with beef, lamb or bean curry.

Mild, aromatic and family-friendly.

Warm golden-brown and spice-flecked, this Bombay-style paste is aromatic rather than spicy — perfect for chicken, potato, cauliflower, or a classic Bombay aloo simmered with a splash of coconut milk.

Aromatic Bombay-style curry paste, mild and family-friendly. Great with chicken or Bombay aloo.

North Indian curry, ready in one jar.

A deep, spice-flecked North Indian curry paste — simmer with chicken, lamb, beef or paneer and a splash of water or coconut milk for a genuine home-cooked curry. Real, warming heat, not a fire.

Deep, spice-flecked North Indian curry paste — simmer with your protein for a curry.

Desert-state heat, Rajasthan style.

Dark, thick and oily with eggplant and real chilli pieces — a proper Rajasthani pickle with a genuine warming kick. Perfect for curry night, dhal, parathas, or alongside grilled meats.

Rajasthani eggplant and chilli pickle, dark and oily with a warming kick. Built for curry night.

Sour and properly fiery.

Golden-brown and rustic with real lime rind, this Tamil-style pickle brings genuine chilli fire over a sharp, sour base. Built for curry night, dosa, biryani, or cutting through cold meats.

Tamil-style lime pickle — sharp, sour and properly fiery. Built for curry night and dosa.

A gentler mango kasundi, North Indian style.

Golden-brown and tart with real mango pieces throughout, warmed with a medium chilli kick — a North Indian take on the classic kasundi. Built for curry night, dhal, parathas or cold meats.

North Indian mango kasundi, tart with a warming medium chilli kick. Built for curry night.

Sharp, sour and properly hot.

Rustic lime rind pickled Goan-style — real chilli fire over a sour lime base, thick and oily the way a proper pickle should be. Brilliant with curry night, dhal, biryani, or cold meats.

Rustic Goan lime pickle — real chilli fire over a sour base. Built for curry night and biryani.

Sweet mango meets real fire.

Golden-brown and rustic, this Goan mango kasundi runs tart and fruity with a genuine chilli kick behind it. Great on curry night, dhal, grilled fish, or straight alongside rice.

Tart mango kasundi with a real chilli kick, Goan-style. Great on curry night and grilled fish.

Goan-style eggplant, pickled properly hot.

Dark, oily and thick with eggplant and mustard seed — a real Goan kasundi with a genuine, warming chilli kick. Built for curry night, dhal, grilled meats, or stirred through rice.

Goan eggplant kasundi, dark and oily with a real chilli kick. Built for curry night and dhal.

Slow-cooked tomato, sweet, savoury and proper.

Whole tomato cooked down slow and sweet with gentle South Indian spice — thick, spoonable and mild. Perfect for dosa and curry night, alongside cold meats, or spooned over grilled paneer.

Slow-cooked tomato with gentle South Indian spice. Mild, thick and spoonable — built for dosa night.

Sweet, sour, then a proper kick

Sweet apricot, sour tamarind, then a proper chilli kick. Built for samosas and lamb.

Sweet-sour tamarind with a proper chilli kick.

Sweet mango, gentle ginger warmth

Ripe mango, ginger and a whisper of chilli. The sidekick for roast chook and curry.

Sweet mango with a gentle ginger warmth.

Sun-dried tomato pickle with a real, warming chilli kick.

A savoury, oil-tempered South Indian pickle built on sun-dried tomato (14%) and cayenne (17%), with fenugreek, curry leaf and turmeric. Medium heat — a little goes a long way.

Savoury sun-dried tomato pickle with real cayenne heat — medium spiced, a little goes a long way.