In this review I have a bottle of The Chillees Indian Fire kindly provided to me for tasting
I have had the pleasure of reviewing a few of the other sauces produced by The Chillees. Orangatongue Tingler is one sauce you have to have in your collection! Revisit my review from 2014 for the Chile Foundary here
The Chillees are a husband and wife team creating award winning products including spicy chilli sauces and preserves from their home grown chillies, fruit and vegetables. Their current range is ever growing and for them “It’s all about the flavour as well as the heat. No Extracts used here” so this is a real invite to foodie chilli heads like me.
Ingredients: Mango, onion, vinegar, sugar, orange juice, lime juice, jamacian jerk chilli (5%), Fire chilli (2%) water, mustard seeds, mustard, salt and Indian spice mixes.
The label I think is very professionally done, their trademark string of chillies down the side and the hot sauce name in logo style on the front. Noticeably on this bottle you will find a shiny blue and bronze sticker with ‘taste of the west bronze’ award showing you already that this sauce must be worth picking up. Behind the label is a dark mango coloured thick looking sauce inviting you in too. The Chillees rate this sauces heat level as a four out of five on the label of the bottle so I’m eager to dive in and see what combination of power and taste they have pulled together this time. I am especially pleased to see that the Chillees have been creative and not just gone for the usual (although always tasty) scotch bonnet or habanero used in the main stream of sauces.
The aroma on opening the bottle is sweet and citrus like to my senses although this sauce is names Indian fire one of the initial thoughts running through my mind is that of a Chinese curry smell, though this is doing the sauce a disservice. Many of my favourite sauces from the past that have disappeared from market used mango so I’m a real fan of this ingredient, I believe it is an excellent fruity base to a hot sauce. It is quite hard to describe the taste of this sauce, it hits so many parts of your mouth, there is a lot going on. First hit I love it then I think again is this too much flavour, but then the chilli hits and you forget the initial complexity until you are left with a long slow gentle heat leaving you wanting more. Though not listed as an ingredient there tastes like a hint of cumin in the background to me too whether present or not. The mustard and mustard seeds overlay another dynamic of heat too. Not too much but the different style of heat provided really ads to the depth of the sauce. This in my opinion is another winner in their range
The Chilees website suggested using this sauce as a marinade and, best with red meat; Beef, Water Buffalo, Bison and Venison. Also a fan of not just sticking to the basic supermarket foods I’m pleased to see different types of meat listed and I would agree I can see the sauce complementing these perfectly. With its depth of flavour this sauce would also be great to add some extra heat to your curries, stews, casseroles and hotpots too.
Finally, as I have mentioned in a past review, with the clever spelling of the work chilli as part of their company name I fear there is a chance their good work may get lost in the internet search world. It took a couple of attempts to find their homepage originally but after the first taste of one of their sauces I never forgot. I hope this review has helped you find them
Check them out at http://www.thechillees.co.uk/ or on Twitter @thechillees
A Standard 140ml bottle of any of their sauces will set you back around £3.50 so there’s no excuse not to check them out.