Sweet. Spicy. Sticky — the jar that turns “nice” into “can’t stop eating.”
This is the classic sweet-heat combo done properly. Saucy Wench Chilli Jam delivers sticky, glossy flavour with real depth — built from chilli, garlic, ginger, citrus and caramel notes, not artificial sweetness. It’s the kind of condiment that works at every meal: breakfast eggs, lunch sandwiches, dinner glazes, and everything in between.
Because it’s a true multi-use tool: dip, spread, glaze, stir-through, finish. When you’ve got this in the fridge, you can turn basic ingredients into something craveable in seconds.
Malaysian-Style Chicken Satay (Saucy Wench trio):
• Saucy Wench Chilli Jam
• Saucy Wench Lemongrass & Tamarind Sauce
• Saucy Wench Satay Sauce
Tutorial link: Malaysian-Style Chicken Satay You Tube Video Here
For a quick sticky glaze: warm a spoonful with a splash of water (or lime juice), brush over wings or ribs, and roast until glossy.
Sweet heat • Sticky gloss • Savoury depth • Citrus lift
Chilli, coriander, garlic, ginger, rice vinegar, dates, palm sugar, oranges, salt, sugar.
Made in a shared kitchen that processes gluten, peanuts, shellfish, and soy.
Store in a cool, dry place. Refrigerate after opening.
Australia
Underground Chef is designed to fit into real life, not take it over. You can start gently, explore at your own pace, and choose the level of guidance that feels right for you.
There’s no pressure to commit and no long-term lock-in. Just thoughtful support, clear guidance, and a way of cooking that works around how you live today.
