Sweet Chilli Jam
Say hello to one of our favourite condiments, sitting somewhere between a sweet chilli sauce and a chilli jam: not quite set, but with much more body than a sweet chilli sauce. Made with cayenne peppers and a touch of cumin and turmeric, it's perfectly balanced between sweet and sour with a good whack of heat.
Heat: 3/5 (medium)
How to use it: Spoon it over smashed avocado and poached eggs, spread it in chicken burgers, serve it with prawns, fish or fishcakes, toss it through tofu and rice, or pair it with cream cheese and crackers.
Small-batch, vegan, gluten-free and made without preservatives. Made in WA.
Refrigerate after opening and use within 2 months.
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