These selections provided bursts of flavor to accompany other dishes in this cookbook. The Apricot, Pineapple, and Mango-Papaya Chutneys served as accents to my favorite curry dishes. The Sweet and Sour Pearl Onions and Pickled Red Onions perked up a couple of guest meals. The Cranberry-Pear Relish may become a staple of our Thanksgiving feasts. And we loved using Fire-Dried Pecans as a salad condiment.
 Mandarin Orange Chutney |
 Cucumbers with Yogurt and Mint |
 Lemongrass Cucumbers |
 Lemongrass Vinegar |
 Sweet and Sour Pearl Onions |
 Pickled Red Onions |
 Cranberry-Pear Relish |
 Fire-Dried Pecans |
Note: We used Spicy Peanuts as a topping for the Chinese Noodle Salad.