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CHUTNEY'S
Coconut Chutney
Ingredients
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
Preparation
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
Ingredients
Zucchini 2-3
Onions 1
Hing 1/2 tsp.
Tamcon 1/2 tsp.
Green chillies 2-3
Preparation
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
minutes.
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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