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Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Record your recipes and experiments — organized cooking journal
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Record your recipes and experiments — organized cooking journal
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Coriander Chutney: In food processor or blender, puree together 3-1/2 cups (875 mL) packed fresh coriander leaves; 1/2 cup (125 mL) packed fresh mint leaves; 2 green onions, chopped; half hot green finger pepper, seeded; 1/4 cup (50 mL) water; 1 tbsp (15 mL) lemon juice; 2 tsp (10 mL) extra-virgin olive oil; and 1/4 tsp (1 mL) each granulated sugar and salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 4 hours.)