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Culinary experiments on coconut chutney

The coconut chutney described in A Short Course in Culinary Experiments, (procedure CP3), is very simple and tasty.  You can enhance/alter the taste of this chutney by a little tweak in the procedure, by introducing the flavour of tomato.  Additional

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Cranberry in Chutneys – Part 4

Just cranberry To see all of the culinary experiments related to cranberry, please click here. Culinary experiments on procedure CP–15 In A Short Course in Culinary Experiments, the procedure CP-15 referred to the preparation of a chutney (called thokku) with

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Cranberry in Chutneys – Part 3

Cranberry-coconut chutney To see part 1 of this series, please click here; to see part 2, please click here. Culinary experiments on procedure CP–4 So far, the attempts in the culinary experiments have been to mask the taste of cranberries

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Cranberry in Chutneys – Part 2

Cranberry-peanut-coconut chutney To see part 1 of this series, please check here. Modification of CP5–1 If you goal is to consume cranberries in significant quantities, sans the sour taste of cranberries, this chutney is likely to be one of the

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Cranberry in Chutneys – Part 1

Cranberry-cilantro-tomato chutney In earlier postings, I outlined various methods to incorporate cranberry into various preparations with no addition of sweeteners.  In A Short Course in Culinary Experiments, a chapter was devoted to chutneys and pickles, and none of the preparations

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Culinary experiments with mixed vegetables

Pickles with mixed vegetables In Indian grocery stores, you will find a large selection of pickles.  Pickles made with mango, lime/lemon and green chilies are the commonly found varieties.  In A Short Course in Culinary Experiments, a procedure (CP9) is

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