Queensland mango meets sticky date, mild and moreish.

Ripe Queensland mango and sticky dates in a warm northern-Indian spice blend — mild, fruity and fragrant, brilliant alongside a curry or on a cheese board.

Queensland mango and date chutney with warm Punjabi spice — mild and fruity.

Tangy, zesty lime chutney with a gentle mild warmth.

Brown sugar and dates build the body, then real lime puree (25%) cuts through with bright citrus tang — the secret weapon in a meat sandwich or grazing platter.

Sweet-tangy lime chutney with real lime puree — brilliant in a sandwich.

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.

Sweet mango, chilli kick on the finish. Built for grilled meats.

Bright mango (35%) and sultana sweetness with a chilli-flake kick on the finish — medium heat, sweet and spicy, and built to hold its own against smoke and char.

Sweet mango chutney with a chilli kick — medium heat, great on grilled meats.

The original recipe, since 1993 — mild and classic.

Queensland mango (40%) sweetened with warm baking spice — cinnamon, nutmeg and mace. The original Mudgeeraba recipe since 1993, mild and endlessly versatile.

The classic Aussie mango chutney since 1993 — mild, mango-sweet, endlessly useful.

A true-blue tart chutney built for the cheese board.

Ruby-red rosella petals cooked down sweet-tart and glossy — mild, no chilli burn, and proudly Queensland from tip to jar. Brilliant on a cheese platter, cold meats, or stirred through a curry for a tangy lift.

Ruby-red Queensland rosella, sweet-tart and glossy — brilliant on a cheese board.

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.

Sharp, sour and properly warming.

Dark, rustic and packed with lime rind — a genuinely sour Sri Lankan chutney with real chilli warmth behind it. Built for curry night, grilled fish, or stirred through rice for an instant lift.

Sharp lime rind chutney with real chilli warmth. Sri Lankan-style, built for curry night.

Sweet pineapple, real chilli kick on the finish.

Golden, sticky and full of pineapple fibre, this Sri Lankan chutney runs sweet up front with a genuine chilli kick on the finish. Great on grilled meats, curry night, or glazed over ham.

Sticky pineapple chutney, sweet up front with a real chilli kick. Brilliant glazed over ham.

Queensland mango meets a squeeze of lime.

The classic Queensland mango chutney with a fresh citrus edge — golden, glossy and mild, no chilli burn. At home on cold meats, a ploughman's lunch, cheese boards or curry night.

Classic Queensland mango chutney with a fresh lime edge. Mild and glossy — a cheese-board staple.

Two Queensland fruits, one classic jar.

Mango and pineapple cooked down together, golden and glossy with no chilli burn — the easygoing crowd-pleaser. Perfect on a cheese platter, cold meats, glazed ham, or curry night.

Mango and pineapple, golden and glossy, no chilli burn. The easygoing crowd-pleaser chutney.

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.

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.

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.

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.

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.

The weeknight favourite, done properly.

Tomato-red and aromatic, this butter chicken paste is mild, warming and built for the whole family. Simmer with chicken, paneer or chickpeas and a splash of cream or coconut milk.

Mild, aromatic butter chicken paste — simmer with cream for the weeknight classic.

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.

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.

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.

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.

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.

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.

Restaurant-style laksa, straight to the pot.

Deep orange-red and fragrant with lemongrass and real chilli warmth, this Nyonya laksa paste is the base for a classic laksa with noodles, coconut milk, prawns or chicken and a squeeze of lime.

Fragrant Nyonya laksa paste, lemongrass-forward with real chilli warmth. Straight to the pot.

Proper Malay chilli paste, no shortcuts.

Deep brick-red, thick and glossy with visible chilli — real chilli fire, the way sambal should be. Fry through vegetables, fried rice, noodles, or use as a base for sambal-fried prawns or chicken.

Glossy Malay chilli paste with real fire. Fry through rice, noodles or prawns.

Real satay sauce, real heat.

Deep amber-brown and glossy with real roasted peanut, this satay sauce base brings genuine chilli warmth to chicken or beef satay skewers off the grill, or as a peanut sauce over noodles.

Roasted peanut satay sauce with real chilli warmth. Straight onto skewers off the grill.

Real satay sauce, family-friendly heat.

Deep amber-brown and glossy with real roasted peanut, this satay sauce base is easygoing enough for the whole table — chicken or beef satay skewers off the grill, or a peanut sauce over noodles.

Roasted peanut satay sauce, family-friendly heat. Straight onto skewers off the grill.

Hot, sour, unmistakably tom yum.

Deep orange-red and fragrant with lemongrass, galangal and real chilli fire, this tom yum paste is a classic Thai soup base with a sharp, sour lift — no hunting down fresh galangal required.

Fragrant tom yum paste with real chilli fire and a sour lift. No fresh galangal required.

Real chai, brewed properly.

Cardamom, cinnamon, ginger, clove and black pepper, hand-blended and fragrant — no teabag shortcuts. Simmer into a classic milk chai, stir through porridge, or spice up a baking recipe.

Cardamom, cinnamon, ginger and clove — a warming chai blend straight into the pot.