HKC 7.1: CHUTNEYS

Wash, core and peel apples. Measure spices. Steam apples in water until done. Remove lid and cook off excess water. In a deep skillet heat butter and make massala. Add all other spices immediately. Stir; add apples and let cook on a high heat, cooking away excess liquid. Add the sugar until mixture becomes jam-like. Remove from heat. Serve cold to Krsna.

Mash 3 avocados to a pulp. Spice with lemon, chili powder, ginger, honey and salt.

Soak tamarind overnight in a small amount of water. Push through a strainer into a large bowl and add all other ingredients. Mash, mix and serve cold.

Sprinkle bananas with sugar, lime juice and nutmeg. Saute in butter until light brown. Serve as a side dish.

Grind or chop dates and figs very fine. Put ghee in a pan. Make massala and add other spices. Add fruit and stir. Add water to cover and boil for one hour. When cooked, add sugar. When mixture resembles a hot jam, remove from fire and cool. This can also be made with figs or dates alone.

Chop tomatoes into quarters. Fry green pepper in ghee with cumin seed. Add tomatoes. Cook on a medium heat. Then add turmeric and raisins. Do not overcook.

Prepare a jar large enough to hold the lemons. Wash it thoroughly and then dry it until there is no moisture left. With your hands and the knife perfectly dry, quarter the lemons, without cutting all the way through. Put a few teaspoonsful of massala, sugar, and salt mixture in the bottom of the jar, and also put the spice mixture inside the cut of the lemons. Place 2 layers of lemons in the jar, and then a layer of salt and spice mixture, alternating in this way until all the lemons are in the jar. Place a square of clean cloth on top of the jar, and then put a tight-fitting cover on. It will be ready in 3 months. After one week check and see if mold has formed on any of the lemons; if it has, remove the lemon with the mold and place the remaining lemons in the sun. Cover the lemons in the jar with salt and sugar completely. After a day in the sun, covered by salt and sugar, they will be all right. Re-cover the jar with a new cloth and seal tightly. When ready, small pieces may be offered with rice, vegetables and dahl preparations.

Chop two fresh pineapples into small pieces. Melt butter, adding cumin seed and red pepper. Cook until brown. Toss in pineapple. Cook until pineapple reaches liquid consistency. Add remaining ingredients. Bring to a boil, then simmer for two hours, stirring occasionally until liquid cooks down to a mush.

Pit plums and cut into chunks. Put into a deep pan over medium heat. Add remaining ingredients and cook to a chunky puree. Cool and serve cold.

Heat ghee. Make massala. Add raisins, stir, and add water. Cover and cook on high heat. When water is evaporated, add enough sugar to make jam-like consistency. Serve cold.

Trim rhubarb and cut into cubes. Make massala. Add rhubarb, stir, add salt, turmeric and stir. Cover with water and cook until water is evaporated. Serve cold.

Wash rose petals in cold water. Drain, place in a pot and cover with 2 cups cold water; bring to a boil. Strain liquid into a second pot, setting aside petals for later use. Add sugar to liquid and boil into a thick syrup. Add lemon juice. Return petals to the syrup and cook for 20 minutes on a low flame. Pour into jars, seal tightly, but do not store in the refrigerator. Offer with puris or use in half moons.

Cut tomatoes in eighths. Cook covered until tomatoes are liquid. Add salt and coriander while cooking. In a small pot heat ghee and add cumin seed. When it browns, add crushed chilis. Add ghee and spices to cooked tomatoes.