Ok, ok. I'll give you the recipe for Cashew/Coconut Chutney even though it is not Punjabi and not even my original recipe. I had my qualms, but when I used the leftovers from the class to dress some spaghetti (tossed with a few teaspoons of olive oil and sea salt), it was so yummy, I feel guilty not sharing it.

Cashew Coconut Chutney (vegan)
Kajoo Khopa Chutney
Adapted from a recipe by Devika Teja
Yield: 2 cups

For the chutney:
2 cups grated fresh* or frozen coconut
2-inch piece ginger
2 cloves garli...
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