Created by sisters Chani and Chami, the unique Sri Lankan flavours of chancham sauces include the spice tamarind, mildly smokey, hot jerk and zingy chilli marinades, as well as their infamous pepper sauce. Made in britain to a classic bajan recipe, the sought after pepper sauce began it's roots in the family run café, before it's popularity saw it to the production line. A fruity and fiery combination that can be added to everyday dishes as well as used as a dip or condiment, this is not for the faint hearted.
As a self confessed spice wimp, I began my chancham taste testing with the spiced tamarind as it only had 2 and a half chillies on the 5 chilli scale...
