Hot Tips on how to use:

Linda’s Original Sweet Chilli Relish

• Party Plate: Pour some relish over a rounded mound of softened cream cheese. Sprinkle with coriander leaves and serve with rice crackers.
• Dip: Swirl relish through thick sour cream and serve with roast potato wedges, sweet potato chips or deep-fried zucchini sticks.
• Sauce: Use relish with sausage rolls, meat pies, burgers or steak. It’s wonderful on egg and bacon breakfast rolls and hotdogs!
• Spread: For toasted cheese sandwiches, spread relish on bread, top with tasty cheese, top with another slice of bread. Butter both sides of the sandwich and pan-fry or grill, turning once, until cheese melts and bread is golden.
• Secret Ingredient: Mix relish through mashed avocado to make Guacamole. Stir it through beef or chicken mince when making burger patties, meatballs or rissoles. Swirl a spoonful of relish through pumpkin or cauliflower soup then sprinkle with coriander leaves.
 Stir-fry: Add a spoonful of relish with a spoonful of water to a stir-fry just before you finish the toss.
• Baste: Glaze barbecued fish, prawns, chicken or pork just before removing it from the barbecue.
• Sweet Bake: Add a spoonful to your favourite chocolate cake or muffin batter.

Linda’s Asian Plum & Chilli Sauce

  • Dip: For spring rolls, gyoza or any dim sum treat.
  • Sauce: Use it as applesauce on pork in any way you fancy! It’s particularly nice on egg & bacon rolls.
  • Spread: Great on ham, turkey or corned beef sandwiches.
  • BBQ Glaze: Brush on chicken, pork medallions or ribs, lamb riblets or backstraps just before they finish.
  • Finishing Sauce: For pan-seared duck breast fillets or Peking duck pancakes, braised ribs or pork belly.
  • Stir-fry: Add to chicken or pork or Vegan wok dishes and stir-fried rice.

Linda’s Hot Sweet Chilli Relish or
Linda’s Hottest Sweet Chilli Relish

Use Linda’s Hot or Hottest when the adults are dining!
• Condiment: Use instead of mango chutney with Indian curries.
• Serve it with grilled haloumi cheese and salad.
• Add it to hot stir-fried rice or cold noodle salads.

Linda’s Original Sweet Chilli Relish
with Lime & Ginger

• Condiment: Serve with sushi, Vietnamese rice paper rolls, dim sum of any sort and fresh oysters on the half-shell.
• Dressing for Asian Noodle or Thai Beef Salads: Mix with soy sauce, a splash of fish sauce, rice wine vinegar and oil to taste.
• Glaze: Brush on to prawns, fish or octopus when barbecuing. It’s also a delicious glaze for chicken breast fillets and pork medallions.
• Pizza topping: Use it with grilled chicken strips or fish and add fresh mint and coriander to a Thai-style pizza.
•  Marinade:  Mix relish to taste with oil and soy or tamari to marinate chicken wings or ribs before baking.

Linda’s Luscious Hot Chocolate Sauce

Sauce: Pour it over ice-cream, sprinkle with nut praline (or sprinkles!) and add fruit.
Chilli kick: Turn cappuccino into Mocha; use it in milk shakes and hot cocoa.
Dip: Great with bananas, pears and berries!
Romantic play: Serve with berries… and bubbles!


Linda’s Sweet Chilli Cream Cheese

This party plate has all the colours of Christmas!
You can add 125g chopped cooked peeled prawns to the cheese if you like.
Serves 8-10

250g cream cheese, at cool room temperature
1/3 cup Linda’s Original or Hot Sweet Chilli Relish
Coriander leaves to garnish
Rice crackers or water biscuits to serve

Stir cream cheese then shape it into a thick, flat disc on a serving plate (like a wheel of Brie). Loosely cover and chill until needed. Just before serving, spoon relish over the top and sprinkle with coriander. Serve with crackers.

Linda’s Hot Sweet Chilli Crab

If you use Linda’s Original Sweet Chilli Relish with Lime & Ginger, you won’t need to use the fresh ginger or garlic in this recipe.

Definitely finger food! For cleaning fingers, supply bowls of warm water with floating slices of lemon and provide paper napkins. Serve with cooked rice or Asian noodles and a sprinkle of coriander leaves.
Serves 4

6 uncooked blue swimmer crabs (or 1kg unpeeled green king prawns)
2/3 cup Linda’s Original Sweet Chilli Relish
½ cup tomato sauce
2 tablespoons soy sauce
½ cup plus 1 tablespoon peanut or vegetable oil
3cm piece peeled fresh ginger, grated
3 cloves garlic, finely chopped

1. To prepare crab, remove hard top shell and rinse off any intestines and fibrous tissue. Cut each crab into four pieces. Pat dry on paper towels. For the sauce, combine relish and sauces, adjusting flavours to taste.
2. Heat a large wok until hot. Add ½ cup oil and when oil is hot, fry crab pieces, a few at a time, turning until cooked on all sides and shells turn red. Remove to a plate. Discard oil; wipe wok clean.
3. Return wok to moderate hat. Add 1 tablespoon fresh oil. Add ginger and garlic and stir-fry until golden. Add sauce mixture, then crab pieces and cook for 2 minutes, turning and stirring until crab is well coated. If sauce is too thick, add a little boiling water. Serve at once.

Linda’s Sweet Chilli Guacamole

This dip makes a great topper for tacos, nachos, fish ‘n’ chips and baked or roast potatoes.
Makes about 1 cup

1 avocado, mashed
1 spring onion, finely chopped
2 tablespoons chopped coriander leaves
2 tablespoons Linda’s Original Sweet Chilli Relish
Lime juice, salt and pepper
Corn chips to serve

Combine avocado, onion, coriander and relish in a bowl. Season to taste with lime juice, salt and pepper. Serve with corn chips.

Linda’s Thai–style Sweet Chilli Dressing

Use this to dress fresh oysters on the half-shell. Stir dressing through Asian noodles with shredded cooked chicken and roughly chopped unsalted peanuts. Or, for Thai Beef Salad, char-grill a steak medium-rare, let rest and cut across the grain into thin slices. Toss beef with mixed Asian salad greens, sliced cucumber and red onion, some fresh mint and coriander leaves. Add some dressing and toss to combine.

¼ cup Linda’s Original Sweet Chilli Relish
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon fish sauce
2 tablespoons each chopped mint and coriander leaves
1 teaspoon grated lime zest

Whisk ingredients together, adjust flavours to taste. Use immediately.

Linda’s Sweet Chilli Chicken Pizza

Serves 2-3

1 x 22-23cm diameter purchased pizza base
1/3 cup Linda’s Original Sweet Chilli Relish
2 tablespoons slivered red onion or French shallot
1 cup shredded cooked chicken
1/3 cup dry-roasted peanuts
2 balls bocconcini cheese, thinly sliced
¼ cup sour cream
Coriander leaves to serve

Preheat oven to 200°C. Place pizza base on a lightly oiled baking tray. Spread relish thinly over base; sprinkle with onion, chicken, peanuts and cheese. Bake until crust is golden and cheese melts. Spoon sour cream over the top and sprinkle with coriander leaves. Season to taste with salt and pepper and serve.

Linda’s Sticky Sweet Chilli Pork Ribs

Marinate ribs in sauce at least 2 hours before cooking.
Serves 4 generously

2kg pork rib racks, cut into 2 or 3-rib pieces
½ cup tomato sauce
1/3 cup Linda’s Original Sweet Chilli Relish
¼ cup soy sauce
1 tablespoon Worcestershire sauce

1. Place rib portions in a plastic food bag. Combine remaining ingredients; pour over ribs. Seal the bag and marinate in the fridge for at least 2 hours or overnight.
2. Preheat oven to 170° fan forced. Arrange ribs on a rack in a baking pan. Add a little water to the pan. Bake ribs for 60-70 minutes, turning and basing occasionally with pan juices, until ribs are cooked and well glazed.

Line up of Linda's Chilli Relish & Sauce range