Chutney and pickles producer Curry Cuisine has developed a range of dessert sauces using spices associated with Indian cooking.

Among the flavours in the new Scrummee range of dessert toppings are Mango, Cardamom & Ginger; Cherry Chocolate & Chilli; and Rhubarb, Lemongrass & Ginger (rsp: £2.09 to £2.29 for 110ml).

"These sauces are classic cooking combinations but are used in a new and exciting way," explained MD Paresh Tejura. "There is nothing else out there like this. They can be used on ice creams or as cheesecake toppings and they make for fantastic cocktails."

The company, which said it had secured a listing with one of the big four supermarkets, enlisted support from Sheffield Hallam University's food and design experts to help develop the range. The university team is now developing a salad dressing using waste from Curry Cuisine's beetroot chutney.