• Dried plums (aaloo bukharay) 1/4 kg
• Water 2 cups
• Sugar 1/2 cup or to taste
• Salt To taste
• peppers(ground) To taste
• Red chilli powder To taste
• Vineger 1/2 cup
• Red food colour(optional) One pinch

• 2 md Onions, peeled
• 2 c [nonfat] plain yoghurt
• 1 ea Lemon juice or rice vineger
• 1 ea Sugar
• 1 ea Pepper to taste
• 2 tb Ground cumin seeds
• 2 tb Ground coriander seeds
• 1 t Garam masala
• 1/2 To 3/4 tsp cayanne pepper or Chili paste
• 2 ts Fresh ground ginger and Garlic paste
• 1 ea Chopped cilantro to taste
• 1/2 ts Turmeric

• 1 cup yogurt, plain
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, freshly grated

1. In a mortar and pestle, mix the garlic and ginger together.
2. Transfer to a bowl and add yogurt and mix well.

• 1 bunch Mint
• 1 oz Green Chili
• 1 tsp Salt
• 1 oz Pomegranate Seed-dried
• 32 oz Yogurt
• 4 Tbsp Water

a) Gather ingredients.
b) Remove stems from green chilies.
c) Wash mint and remove leaves.
d) Blend together mint leaves, green chilies, salt and pomegranate seeds
in an electric blender to make a paste.
e) Add water to make a smooth paste.
f) Remove from blender and mix in yogurt.

******* Makes 36 ounces of chutney ******
********* Serve in 2 or 4 ounces ********

• 1 tablespoon oil
• 2 cups red chillies
• 1 3/4 cans coriander seeds
• 4 tablespoons cumin seeds
• 1 1/2 tablespoons fenugreek seeds
• 1 1/2 tablespoons black peppercorns
• 1 1/2 tablespoons brown mustard seeds
• 2 teaspoons ground turmeric
• 2 teaspoons Bengal gram dal -- picked over & rinsed (yellow split peas, channa dal)
• 2 teaspoons red gram dal (pigeon peas, toor dal) -- picked over & rinsed
• 2 teaspoons poppy seeds
• 2 large sticks cinnamon bark
• a few curry leaves

Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chillies and saute for 1 - 3 minutes.

In a heavy saucepan, dry-roast all the other ingredients until they each give off a strong aroma. (However, do not roast the ground turmeric.)

Place all the ingredients in an electric blender or food processor. Blend into a fine powder.

Store in an airtight container and use as required.

Makes 7 ounces.

• 2 1/2 cups coriander seeds
• 1 1/2 cups red chillies
• 1/2 cup black peppercorns
• 3/4 cup red gram dal (pigeon peas, toor dal) -- picked over & rinsed
• 4 tablespoons Bengal gram dal -- picked over & rinsed (yellow split peas, channa dal)
• 1/2 tablespoon cumin seeds
• 1 teaspoon ground turmeric
• 1 small bunch curry leaves

In a heavy saucepan, dry-roast all the ingredients seperately, until they each give off a strong aroma. (However do not roast the Ground turmeric.)

Place all the ingredients in an electric blender or food processor. Blend into a fine powder.

Store in an airtight container and use as required.

Makes 15 ounces.

• 2 cups Cider vinegar
• 1 medium Onion -- finely chopped
• 1/2 cup Water
• 1 tablespoon Ground ginger
• 2 teaspoons Grated orange peel
• 1 1/2 teaspoons Salt
• 1/2 teaspoon Cinnamon
• 1 Garlic clove -- minced
• 1/4 teaspoon Dried red pepper flakes
• 3 cups Firmly packed golden brown -- sugar
• 2 small Bartlett pears -- cored and
• 1 large Granny Smith apple -- cored diced
• 2 cups Cranberries
• 1/2 cup Dried currants

Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally.