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 garlic
1 mild or hot long green chile pepper, seeded
1 tablespoon lemon juice or more to taste
¼ cup cilantro leaves
1 teaspoon salt, or more to taste

For the tardka:
2 tablespoons canola oil or ghee
2 teaspoons mustard seeds
6 curry leaves
2 tablespoons coarsely ground cashews
Pinch of salt

Place grated coconut in a serving bowl. Grind the rest of the chutney ingredients in a food processor and mix into the coconut. Taste for seasoning.
Just before serving, in a small pan, heat the oil. Fry the mustard seeds for a minute. Add the curry leaves, cashews, and salt and then fry for 1 more minute, until you hear the mustard seeds pop. Pour over the coconut chutney. Refrigerate leftovers.

*If using a fresh coconut, the brown peel should be scraped off before chopping coarsely. You may have to add a small amount of water in order to grate the coconut in a food processor. Grate in two batches for best results.