all 100% natural

this is blighty!

chancham cook with... range. enough for a family meal

chancham cook with... range. suitable for vegans, no artificial nasties, healthy, tasty

chancham award winning hot pepper sauce. respect the sauce

a versatile cooking sauce, rich, fragrant & smokey with a touch of heat.

chancham smokey lapsang cooking sauce uses long leaf lapsang suchong tea leaves - that’s where the smokey flavour comes from.

tick quick & easy to use
tick tasty and healthy
tick no hydrogenated fat
tick no artificial stuff
tick all natural ingredients
tick suitable for vegans

oven bake
pan fry
curry
bbq
how to use
simply cover your meat or veg with chancham smokey lapsang cooking sauce, bung in the oven and cook to your liking. devour. you can also use it to pan fry, put it on the bbq or add some water and simmer in a pot for a delicious stew or curry.

each bottle is enough for approximately 1200g of meat - good for 6 hungry people (or 4 ravenous people).
bbq smokey lapsang skewers

serves: 6 | prep time: 15mins | cooking time: 15mins

1 bottle of smokey lapsang
500g diced beef
500g mix of peppers, courgettes
12 skewers (soaked if wooden skewers!)
  1. marinade the meat and the vegetable for as long as you have (the longer the smokier!)
  2. skewer and throw on the bbq
smokey lapsang lamb pot roast

serves: 6 | prep time: 15mins | cooking time: 8hrs

1 bottle of smokey lapsang
1000g shoulder of pork - or any other cheap cut of meat
  1. start this before you go off to work for the day
  2. cover the shoulder of pork with the sauce, place in a casserole pot with around 300ml of water (rinse out the empty bottle and use that) put lid on pot
  3. blast in the oven on high for 30mins then turn down to 130°C (110°C fan) and leave for work
  4. come back to a perfect, tender delicious dish
king prawns and spinach with smokey lapsang
thank you Helen for your recipe

serves: 4 | prep time: 5mins | cooking time: 10mins

½ bottle of smokey lapsang
400g king prawns
250g bag of spinach
  1. marinade king prawns, can be left to marinade for a day
  2. get wok or frying pan nice and hot, add the prawns and cook for around 5 mins
  3. add spinach cook for a further 5 minutes
  • add a spoonful to your gravy
  • add a splash to your spag bol
  • roast your sausages with a spoonful
  • pour over a pork belly joint & slow roast
  • add a splash, spice up your casserole


  • had your lapsang cooking sauce over spare ribs roasted in the oven. delicious. sarah



aromatic and tangy with a taste of roasted herbs. likes to be used with red meats.

chancham tamarind & 3 spice uses whole, fresh tamarind to give the richest flavour possible.

tick quick & easy to use
tick tasty and healthy
tick no hydrogenated fat
tick no artificial stuff
tick all natural ingredients
tick suitable for vegans

oven bake
pan fry
curry
bbq
how to use
simply cover your meat or veg with chancham tamarind & 3 spice cooking sauce, bung in the oven and cook to your liking. devour. you can also use it to pan fry, put it on the bbq or add some water and simmer in a pot for a delicious stew or curry.

each bottle is enough for approximately 1200g of meat - good for 6 hungry people (or 4 ravenous people).
chickpeas with chancham tamarind & 3 spice

serves: 4 | prep time: 5mins | cooking time: 5mins

40g chancham tamarind and 3 spice
400g chick peas (if not from tin please follow instructions and boil chickpeas until cooked)
2 tomatoes - grated

  1. Place all the ingredients in a sauce pan and cook at moderate to high heat for 5 minutes.
  2. If you like a little gravy add some water.
  3. A perfect accompaniment to rice and or pitta bread
3 beans with chancham tamarind & 3 spice

serves: 4 | prep time: 3mins | cooking time: 5-10mins

40g chancham tamarind & 3 spice
100g sugar snaps
100g fine green beans
100g peas (frozen peas work just fine)
500ml water
30ml single cream

  1. Place all the ingredients, except the cream, in a sauce pan and cook on a moderate heat for approximately 5 minutes.
  2. Stir in the cream and cook for another 2 minutes.
minced meat with tamarind & 3 spice

serves: 4 | prep time: 5mins | cooking time: 20mins

½ bottle of tamarind & 3 spice
1000g lean minced beef
3 medium carrots - roughly chopped
1 cup frozen peas
  1. cook mince in pan with tamarind & 3 spice sauce for 10 minutes
  2. add carrots and a little water (wash out bottle) and cook for further 5 minutes
  3. add peas and cook for 5 more minutes
  4. great served with rice/potatoes or a cottage pie with a twist!
roast shoulder of lamb with tamarind & 3 spice

serves: 6 | prep time: 5mins | cooking time: 2hrs

1 bottle of tamarind & 3 spice
1500g shoulder of lamb
  1. score shoulder of lamb and rub in sauce
  2. place on baking tray and cook in pre-heated oven for 30 minutes at 200°C (180°C fan)
  3. then reduce heat to 150°C (130°C fan) and cook for a further 1 ½ hours, turning occasionally
tamarind & 3 spice beef n chickpeas

serves: 4-6 | prep time: 5mins | cooking time: 1hr

1 bottle of tamarind & 3 spice
1000g diced beef
1 can chickpeas (drained)
125ml red wine (optional)
  1. place the diced beef and tamarind sauce in saucepan with 300ml of water (rinse out bottle) and simmer for 40 minutes
  2. add the chickpeas and cook for further 20mins
  3. add some red wine for a deeper richer flavour
deviled tamarind & 3 spice chicken thighs

serves: 6 | prep time: 5mins | cooking time: 50mins

1 bottle of tamarind & 3 spice
1200g chicken thighs
1 x red onion (roughly chopped)
4 x green chillies (sliced)
  1. cover chicken thighs (with the skin still on) and roast at 180°C (160°C fan) for 40mins, toss n turn every so often
  2. add the red onion and green chillis and cook for further 10mins
  • for an amazing pork chop rub on the sauce and fry
  • if you have time on your hands marinate your meat overnight in the sauce in a bag and cook as you like.
  • for a really speedy meal buy pre-diced meat add the sauce and stir fry with vegetables (we like to add pumpkin or squash or sweet potato)


  • i used your tamarind & 3 spice sauce to make a spaghetti bolognese last night. best one i've ever made! patrick



hot and zingy with the taste of fresh green chilli. a talented all rounder.

chancham green chilli & red onion cooking sauce uses fresh green chillis to give it that bright, zingy flavour.

tick quick & easy to use
tick tasty and healthy
tick no hydrogenated fat
tick no artificial stuff
tick all natural ingredients
tick suitable for vegans

oven bake
pan fry
curry
bbq
how to use
simply cover your meat or veg with chancham green chilli & red onion cooking sauce, bung in the oven and cook to your liking. devour. you can also use it to pan fry, put it on the bbq or add some water and simmer in a pot for a delicious stew or curry.

each bottle is enough for approximately 1200g of meat - good for 6 hungry people (or 4 ravenous people).
red lentils with chancham green chilli & red onion

serves: 4 | prep time: 5mins | cooking time: 10-15mins

40g chancham green chilli & red onion
200g red lentils
60g coconut block or 60ml coconut milk
1 litre of water
1 stem of curry leaf (optional)

  1. Place the red lentils, chancham green chilli and red onion sauce, water and curry leaf in a sauce pan and cook for 7 to 10 minutes, at a moderate heat.
  2. Just as the lentils start to change in colour, from red/orange to a orange/ yellow add the coconut milk. Cook for a few minutes more.
  3. If using the coconut block please ensure it has dissolved completely.
mince beef with chancham green chilli & red onion

serves: 4 | prep time: 1mins | cooking time: 10mins

50g chancham green chilli & red onion
400g lean mince beef
50g chancham scotch bonnet and black pepper

  1. Place all the ingredients in a sauce pan and cook until the beef is cooked through. You may need to add a little water if you like the beef to be not too dry.
  2. This is a great taco filling; simply add a few slices of peppers, cheese, salsa and sour cream for that perfect taco.
green chilli & red onion coconutty fish curry

serves: 4 | prep time: 10mins | cooking time: 15mins

¾ bottle of green chilli & red onion
800g white fish (inc prawns)
200ml water (use bottle)
¼ block of creamed coconut
  1. place the fish and green chilli & red onion sauce in saucepan with the water and cook for 5 minutes
  2. add the creamed coconut and cook for a further 5-10 minutes making sure the coconut block has completely dissolved
spicy shepards pie with green chilli & red onion

serves: 4-6 | prep time: 10mins | cooking time: 15mins

1 bottle of green chilli & red onion
1000g minced lamb
1500g potatoes (peeled and chopped)
50g butter
150ml double cream (use milk if you must)
1 teaspoon of salt
100g grated cheese of your choice (optional)
  1. put potatoes on to boil
  2. while potatoes are boiling brown the minced lamb in a large frying pan or wok
  3. drain away any excess oil then stir in the green chilli & red onion sauce, cook for further 10mins and place in large roasting dish
  4. when the potatoes are cooked, drain off the water and put back in saucepan
  5. add the butter, cream and salt to the potatoes and mash to your liking - use a handheld electric whisk to make it real easy
  6. place mashed potatoe on top of minced lamb and sprinkle with cheese
  7. cook in preheated oven at 220°C (200°C fan) for 15mins
  • add a splash into your omelette, whisk the eggs with a splash of green chilli & red onion


  • wow, this is so delicious and my kids love it too! thank you! sue



our play on jerk seasoning. big punching with plenty of heat. best with white meats.

chancham scotch bonnet & black pepper cooking sauce uses scotch bonnet peppers - some of the hottest peppers on earth.

tick quick & easy to use
tick tasty and healthy
tick no hydrogenated fat
tick no artificial stuff
tick all natural ingredients
tick suitable for vegans

oven bake
pan fry
curry
bbq
how to use
simply cover your meat or veg with chancham scotch bonnet & black pepper cooking sauce, bung in the oven and cook to your liking. devour. you can also use it to pan fry, put it on the bbq or add some water and simmer in a pot for a delicious stew or curry.

each bottle is enough for approximately 1200g of meat - good for 6 hungry people (or 4 ravenous people).
courgette and mushroom stir fry

serves: 4 | prep time: 3mins | cooking time: 5-10mins

10g chancham scotch bonnet and black pepper
200g courgette
200g mushroom

  1. Slice the courgettes and mushrooms.
  2. Place the courgettes and mushrooms with the scotch bonnet and black pepper sauce in a frying pan and cook on high heat for 5 – 10 minutes.
oven baked bread-crumbed chicken with scotch bonnet & black pepper sauce

serves: 4-6 | prep time: 10mins | cooking time: 50mins

½ bottle of scotch bonnet & black pepper
1200g chicken pieces (mix of thighs, leg and breast)
3 table spoons rapeseed oil or similar
bread crumbs
  1. cover the chicken with sauce, and leave for 5 – 10 minutes
  2. place 2-3 tablespoon full of rapeseed, or similar cooking oil, in a cooking tray and place in the oven at 220°C (200°C fan)
  3. take each piece of chicken and roll in bread crumbs and put to one side
  4. carefully remove the tray with the hot oil and place the chicken pieces in the oil, turning each piece so they are fully coated
  5. put tray back in the oven and cook for 50 minutes
roast chicken with scotch bonnet & black pepper sauce

serves: 4-6 | prep time: 5mins | cooking time: xxx

1 bottle of scotch bonnet & black pepper
medium whole chicken
  1. cover the chicken with sauce, inside and out
  2. roast as instructed for the size of the chicken
  3. baste the chicken a few times during cooking
pork chops with scotch bonnet & black pepper

serves: 4 | prep time: 5mins | cooking time: 20mins

1 bottle of scotch bonnet & black pepper
1000g pork chops
  1. marinade the pork chops with scotch bonnet and black pepper for approx 5 minutes
  2. dust with plain flour
  3. pan fry
  • add a splash to your shepherds or cottage pie.
  • add some to your stews for a bit of spice.


  • a BIG THANK YOU! for your wonderful scotch bonnet sauce, it's truly the best hot sauce I have ever tried (and I have tried many!) myles
  • i found your scotch bonnet sauce too hot first time. for some reason i just bought my 4th bottle though. what's in this stuff?? owen



in case of blandness
if you have an attack of blandness simply use librally all over the problem area.
scotchio
created with over 30% scotch bonnet peppers running at upto 350,000 scoville units. that’s hot.
can i use it on my
meat n veg?
yes, although it may
sting a bit.
i'm addicted!
stop complaining and take it like a man you big wus.
my bottle's empty!
quick, buy some more!
mini me?
yes, with plans for world domination too. but it's
not evil.
is it wrong that i find the tight, glossy black, perforated sleeve more than a little attractive?
yes.
is it better than those other hot pepper sauces?
it’s better, badder, meaner, bolder and tastier than the rest. it’s the king, the daddy, the head honcho, the numero uno. that’s a yes.
special markings
these special markings are special and can be found on special things.
people look at me in a funny way
just remember to put put your trousers on each morning.
did the peppers have a nice life?
yes, up to the point we smashed them to pieces n put them in this bottle.

from jenny
just had a sandwich with lovely hot pepper sauce. mmmmmm


from rich
my dishes were once downtrodden, lethargic and frankly depressed in appearance, looking down at the floor and mumbling incoherently. i just had to do something.
so I decided to call in chancham sauces, who quickly pushed me to one side, grabbed my dinner by the scruff of the neck and slapped it hard in the potatoes.
like the liquidy embodiment of an edible therapist these sauces have given meaning and a renewed purpose to my teatime.
thanks chancham, my kitchen has never been happier.


from lydia
i like to eat my hot-pepper sauce on top of cheese and crackers. crackin'


from jim
hot hot hot
best pepper sauce ever !!!!!!
if you fancy some sauce
and you want it hot
get to chancham
and buy a bot !!!!


from darryl
this stuff is the crack of sauces - so addictive!
give. me. more.


from chantelle
hot


from simon
hot pepper sauce? i like hot but this is silly. should be called 'silly hot' pepper sauce, and i'd probably still buy it


from georgina
the bottle won't stop spinning, it's making me dizzy.


from ritu
would it burn of moles from my face?


from chris
is it dangerous to have this stuff on an iv drip, to quash my cravings?


from jen
not only is the hot pepper sauce very tatsy. i found that it is a handy tanning product, it gives you that healthy summer glow.


from jessica
i once got through a whole bottle in just one day.


from robert
after i finished my forth bottle of the week i realised i needed some help. chancham, i love you.


from sam
chancham is the greatest
  • the classic. basic. simple. splash it all over your salad. it makes it super tasty and it's fat-free unlike that mayonnaise stuff...
  • jacket potatoes getting a bit dull? bake your spuds, cut them open, sprinkle some on. ahh, that's better!
  • a splash in your potato salad to give it a kick.
  • for your tuna mayo add a dash while mixing. for an extra bite add a few slices of red onion.
  • fish fingers and sausages for dunking into a mix of pepper sauce and ketchup.
  • fancy spicing up your casserole, add a splash.
  • having a full english? add some to your baked beans for that slight twist.
  • don’t forget your sunday lunch, sprinkle a little…. monday’s coming.
  • actually…put it on anything….it works.



chancham is a family run business and just like good ol' blighty, we're a mix of cultures and personalities.

chancham is a family run business and just like good ol' blighty, we're a mix of cultures and personalities.

in the beginning...
chancham started back in '97 as a cafe in the centre of reading. from early on we would make our own dressings and sauces, in particular the hot pepper sauce.

fast-forward to 2006 and we started putting hot pepper sauce into bottles for the first time and selling them in the cafe.

and today?
today we also have a range of 'cook with...' sauces, and stockists all over blighty. we also have a few more ranges up our sleeves...

on top of all that, the cafe is still open on a day-to-day basis too. we now even have a 'saucy friday' where we cook a hot meal using one of our 'cook with...' sauces along with mashup wednesdays - bangers n mash anyone...?
contact us
chancham cafe
chancham buffets
photos to download
tell us

tell us what your thinking by filling out this quick little form.

chancham what's up email

fancy a bit of the chancham action? maybe the occasional offer?

then you need the chancham
what's up email in your in-box.

just tick the what's up email box when you fill out the form!

* we need these bits		 chancham contact phone

email: life@chancham.com

tel: 0118 958 5887

address:
chancham, the old forge, 8 merchants place, reading, berkshire rg11dt
chancham contact phone

chancham cafe?

yep, we've been running the chancham cafe for over 13 years now and from the start we've only made and sold the very best foods and drinks.

you won't find any part-baked bread in here!

pop in and have some tasty lunch...		 chancham twitter

what's to eat?

lot's of wonderful food and drink!

teas, coffees, hot chocs, cold drinks, milkshakes, sandwiches, toasties, fresh home-made soup, salads, cakes, crisps...

and, lest we forget, we now have saucy fridays made using a chancham sauce every friday lunchtime AND mashup wednesdays too!		 chancham what's up email

so when's it open?

we're open every weekday and saturday.

mon - fri 09:00 til 16:30
sat - 11:00 til 16:00
sun - closed
chancham buffets

chancham buffets?

are your office buffets and lunches rather limp? then we have the cure!

nothing makes a meeting feel more successful than a good bit of tasty food in the mix.

if you're in the reading area we can deliver delicious chancham buffets to you for free!		 chancham buffets

what kind of food?

er... pretty much anything. you can have sandwiches with cake n crisps, or maybe finger food like samosas and crispy prawn thingys. what about some fruit cocktails or home-made pizza fingers?		 chancham buffets

how much does it cost?

you can spend as much or as little as you want. we have some set menus that start at £5/head (excl VAT). download this pdf for details:

pdf file icon chancham_buffets.pdf (37kb)

and remember, we deliver for free!
chancham hot pepper sauce

hot pepper sauce pics

this zip file contains various pics of our award winning hot pepper sauce

zip file icon chancham_hotpepper_photos.zip (11mb)		 chancham cook with... sauce

cook with... pics

while this zip file contains pics of our cook with... range along with a pic of everything we do.

zip file icon chancham_cookwith_photos.zip (9.5mb)		 chancham logos

chancham logo pics

and this zip file contains versions of the chancham logo in various file formats.

zip file icon chancham_logos.zip (10mb)

chancham what's up
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