Canned & Jarred Goods

Schani Alphonso Mango Pulp is smooth, unstrained mango puree made from Alphonso — the variety most Indian households reach for when the mango has to carry the dish on its own.

Alphonso pulp is thick, deep saffron-orange and sweet, with the perfumed edge that separates it from ordinary mango. It is the shortcut to aamras served with poori, to mango lassi and milkshakes, to mango kulfi, mousse, cheesecake and ice cream, and to a mango filling for cakes and pastries.

Use it as it comes, or loosen it with a little milk or water for drinks. Stir the tin before measuring, since the pulp settles. Refrigerate any unused pulp in a covered container and use it within two to three days.

Kings Dried Coconut Half 250g

Schani Alphonso Mango Slices are premium quality preserved slices of the king of mangoes. Sweet, fragrant, and intensely flavoured, ideal for desserts, milkshakes, and snacking.

Kühne Jalapeños 370ml

Annam Canned Boiled Chick Peas are white chickpeas already cooked and packed in brine, so there is no overnight soak and no pressure cooker. They are soft enough to eat straight from the tin and firm enough to hold their shape in a gravy.

Best for

• Quick chole and chickpea curry on a weeknight
• Chana chaat with onion, tomato and lemon
• Salads, wraps and hummus

Using it

Drain and rinse them well under cold water first, which takes the brine taste off. For a curry, add them to the finished onion and tomato masala and simmer for ten to fifteen minutes rather than the usual half hour, since they only need to take up flavour. Crush a few against the pan to thicken the gravy. Season at the end, as the brine already carries salt.

Pack and storage

400g tin. Once opened, transfer any unused chickpeas to a covered container and keep refrigerated.

Ja! Peeled Tomatoes 400g

Kühne Honey Pickles 370g

Burger Pickles with Herbs 370ml

Bonduelle Mexico Mix 170g

Bonduelle Lentils 200g

Bonduelle Whole Mushrooms 200g

Bonduelle White Beans 400g

Ja! Tomato Paste Double Concentrated 70g

Ja! Tomato Passata 500g

Organic Diced Tomatoes 400g

Erasco Lentil Stew 400g

kühne - cucumber pickles 1000ml

Bonduelle - kidney beans 425 ml

TRS Canned Red Kidney Beans are rajma, cooked and tinned in water, ready to drain and use. They keep their deep red skin and soft, floury middle, and save the overnight soak and long boil that dried kidney beans demand.

Best for

• Rajma masala with rice
• Chilli, soups and stews
• Salads, and quick bean wraps

How to cook it

Drain and rinse thoroughly — the tinning liquid is starchy and will cloud a gravy. Because they are already cooked, add them to a finished onion, tomato and ginger-garlic masala and simmer for ten to fifteen minutes so they take on the flavour. Mash a few beans against the side of the pan to give rajma its characteristic thick gravy.

Pack and storage

400 g tin. Store in a cool, dry place. Once opened, transfer any unused beans to a covered container and refrigerate.

Aroy-D Coconut Milk 150ml

Mitchell's Canned Sarson Ka Saag is a traditional Punjabi mustard greens dish slow-cooked to perfection. Convenient and authentic, ready to heat and serve with makki ki roti.