A fragrant blend of mustard seeds, curry leaves and roasted coconut. 

Aunty’s Madras Chettinad

A great South Indian all rounder. Chettinad cuisine is most renowned from the Southern state of Tamil Nadu. Made using a favourite recipe handed down by my Aunty Rosie.

Inspiration from an Indian kitchen (Serves 4-6)

1. Sauté 1kg of your choice of protein or veggies in a little oil. 

2. Add 1 jar of Aunty’s Madras Chettinad curry paste and 1 jar of water. 

3. Stir - Boil - Simmer - Cook.

4. Finish with coconut milk, cream or yoghurt. To spice up, add extra ginger, garlic and chilli at Step 1. Or garnish with an oil temper of mustard seed, curry leaves, whole dry red chilli.

Ingredients: Onion, Tomato, Coconut, Tamarind, Olive Oil, Chilli, Garlic, Turmeric, Mustard Seeds, Salt, Herbs & Spices .

‘Made in Australia from at least 80% Australian ingredients’

Refrigerate after opening and use within 4 weeks.