Use a heat diffuser if necessary to keep chutney from scorching at base of pan. Malaysian cuisine combines an exciting range of flavors and culinary styles, in a fusion of Middle Eastern, Chinese and Indian influences. I soaked them in warm water for about 45 minutes and then added them into the skillet WITHOUT boiling them first. They are very popular as an add on to stir-fries. However, if you need to brown onions or garlic, an aluminum pan will do it in half the time.

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