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Moroccan Chutney

  • Cook the way you like it and serve with JLC Moroccan Chutney mixed with Sabato aioli .
  • Season and grill or BBQ organic chicken pieces. Meanwhile, finely dice an avocado, a just-ripe mango or ½ a prince melon. Sprinkle with freshly squeezed lime and finely chopped mint. Combine with ½ cup JLC Moroccan Chutney and serve over the chicken.
  • Dredge fish fillets in seasoned flour. Fry in olive oil until golden brown on both sides. Combine ½ cup JLC Moroccan Chutney, 2 Tbsp extra virgin olive oil , 3 Tbsp Romulo sherry vinegar , 2 Tbsp Sabato salted capers (rinsed) and 2 Tbsp of currants, and spoon over the fish. Scatter with slivered and chopped Italian parsley and serve.
  • Wonderful in a sandwich made from potato sourdough, pidé or grain loaf, with prosciutto  andcheese, finished with crisp cos lettuce or microgreens.


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