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mini1935
Hi @newty69 thanks for sharing your thoughts. We do use a touch of spirulina to keep the color of the chutney vibrant. Helps with oxidisation too. As for oil, not sure what you tasted. We change our oil on a weekly basis if we’re on a regular schedule. For heavier production weeks it’s done midweek. Wish you’d reached out to us i.e. the business directly to clarify any of this. Thanks for giving us a try