Cranberry chutney

Ingredients
!/2 a cup of fresh cranberries
1/2 cup of fresh coconut
4 or five mild or hot red pepper.Depending on how spicy you want
1 tea spoon sugar
salt to taste
About 1/4 tes spoon mustard
pinch of asafoetida
2 teaspoon olive oil
Preparation time 5 minutes
Cook fresh cranberries for about 1 minute in high heat with about 1/2 cup water. In a skillet take one teaspoon of oil add very little mustard let it splutter and for that add red pepper and coconut and take it out from the heat.Put tender cranberries along with the water ,salt sugar and the coconut,red pepper in a blender.Blend it till it mixes well.Take out the chutney. Season with mustard and pinch of asafoetida
You can eat this chutney with cooked rice or spread it on bread or peta bread or indian bread

Mango rice

Serving for 4 people
Total preparation time is 20 minutes
Ingredients
2 cups of rice
3 cups of water
one raw mango
2 table spoons of peanuts
1/4 mustard
pinch of Asafotedia available in Indian grocery stores
1/4 bunch of cilantro
2 table spoon of olive oil
4 green chillies
pinch of turmeric
salt to taste
Take out the skin of mango and grate and keep it aside
Wash and cut green chillies and cut cilantro
Cook 2 cups of rice with 3 cups of water.Once the rice is cooked spread it in a tray and let it cool
In a skillet put olive oil and fry 2 table spoon peanuts about 3 minutes until it turns golden color then keep it aside.Add mustard and asafotedia and let it splutter.Add green chilies and take it out from the heat and then add turmeric and cut cilantro and rice and add grated mango and sprinkle salt and mix well and add fried peanuts.
Mango rice is ready