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.