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Coconut Chutney


Coconut (grated) 1 cup
Chana Daal 2 tsp.
Green Chili 2 - 3
Ginger 1 inch
Coriander Leaves
Hing 1/4 tsp.
Lemon Juice to taste
Salt to taste


     Fry Chana Daal (if used).
     Grind all ingredients and mix.
     It's also possible to use yogurt, in which case the Lemon juice may be left out. Or used. Anything goes, apparently.

Zucchini Chutney


Zucchini 2-3
Onions 1
Hing 1/2 tsp.
Tamcon 1/2 tsp.
Green chillies 2-3


     Fry cut zucchini, onions, and green chillies.
     Add turmeric, salt, cook on low flame for 5 - 10 minutes.
     Boil tamcon, add to mix above.
     Pulverize the whole thing in blender.
     Seasoning: Thalshi Kottify with mustar seeds, urad daal.

Cranberry Chutney

      Yield: 1 batch
      1    Orange, washed, quartered,
           -seeded, coarsely ground
      1 md Onion, chopped
      1    Package cranberries (12
           -ounces, about 4 cups)
      1    One-inch knob of fresh
           -ginger, shredded
    3/4 c  Bourbon or Scotch whisky
    1/3 c  Vinegar
  1 1/2 c  Brown sugar
      1 tb Mustard seeds
  If using a processor, process orange chunks for 20 to 30 seconds; add
  quartered onion and process just until coarsely chopped.
  Combine with remaining ingredients in a heavy saucepan.  Bring to a
  boil; lower heat and simmer, stirring occasionally, for 25 to 30
  Flavor will improve after aging for a day or two.
  S.F. Chron 11/89.
  Posted by Stephen Ceideburg Feb 1 1990.

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