SeeWoo launches Chilli Chutney

By Carina Perkins contact

- Last updated on GMT

Related tags: Fruit, Spice

SeeWoo's Chilli Chutney is made with a blend of chillis, garlic and star anise
SeeWoo's Chilli Chutney is made with a blend of chillis, garlic and star anise
Oriental Food Wholesaler, SeeWoo Group has launched a new Chilli Chutney for chefs looking to capitalise on demand for Asian food.

Product details:

The Chilli Chutney is a hot, complex chutney made with red peppers, jam sugar, cherry tomatoes, root ginger, white vinegar, red chillies, scotch bonnet chillies, garlic cloves, salt and star anise flower. It is vegan and gluten free.


SeeWoo says the cooking process carefully balances traditional methods of production with modern technology to blend, roast and simmer a well- balanced mix of chilli and spices. The result is a unique product with a distinctive flavour that stands out amongst other savoury jams and chutneys.


Available at SeeWoo stores in Chinatown, Greenwich and Glasgow, and online at


£2.95 for a 150g jar

Why you should buy it:

Lucy Mitchell, marketing director at SeeWoo, said: "We are very excited to be launching a new Chilli Chutney with star anise and ginger. In taste tests we matched it with a broad variety of dishes from deep fried calamari, fishcakes, to cheese and more traditional Asian dishes such as edi deluxe (prawns), gyoza and satay."

Related topics: New Products, Food

Related news

Show more

Related products

show more

Restaurant magazine – digital edition

Restaurant magazine – digital edition

William Reed Business Media | 01-May-2020 | Sponsored Link

In light of the current circumstances and many businesses being closed during this period, Restaurant magazine will temporarily be going digital only....

Restaurant Media Pack 2020

Restaurant Media Pack 2020

William Reed Business Media | 27-Jan-2020 | Technical / White Paper

The Restaurant portfolio continues to be the essential source of news and information for those working within the restaurant industry, helping to navigate...

Sustainability Report

Sustainability Report

William Reed Business Media | 27-Jun-2019 | Technical / White Paper

Six areas to make your restaurant more sustainable.

From growing herbs on the wall to using ethical dairy suppliers, we run-down the key...

Creative development in the kitchen

Creative development in the kitchen

Nestlé Professional | 19-Jun-2019 | Technical / White Paper

Produced by Restaurant magazine in partnership with Nestlé Professional’s CHEF® brand, Creative Development in the Kitchen explores how high-profile chefs...

Related suppliers


Follow us

Hospitality Guides

View more

Featured Suppliers

All suppliers

Free Email Newsletter

Subscribe to BigHospitality

The trusted industry reference point

Get the latest news & analysis from the UK hospitality sector straight to your inbox!