I started with Lime Pickle (p35). Indian pickle recipes are actually rather difficult to find. I've made a lime pickle from Madhur Jaffrey that was pretty successful, and another sort that was fairly disgusting. Lime pickle being a household favorite, I could hardly pass up this recipe.
The recipe says it makes "1 jar" which is about as vague as you can get. Ten limes cut into six sections pretty well filled the largest bowl of my 3-bowl Pyrex set of nexted bowls, that's 2-1/2 quarts, I think. I'm guessing this may go into a 1-quart/liter jar when it's ready, and wondering who I can share with.
I found it difficult to see how I was going to put the limes into a jar and then mix in the salt and spices (toasted and ground fenugreek and black mustard seeds, cayenne, turmeric, and more asafetida than I've ever seen in a single recipe) as instructed. So I've put it all in a bowl, which now sits covered with a cloth for ten days to ripen. I'll report back later on this.
I also made Tamarind and Date Chutney (p30). As chutneys go, this one is fairly simple to make. No cooking, all the ingredients—dates, tamarind paste, ground cumin, cayenne, tomato ketchup (I used tomato paste), water, and salt—get zapped together. And then it's chutney. I tasted and added an extra bit of tamarind paste, since I really like that sour taste against the sweet. At first taste this chutney is almost too sweet from the dates, but then the flavor of the tamarind and spices kicks in and it brightens up. Very promising. I put one jar in the freezer and the other in the fridge to try in the next weeks.
Stop by Cookbook Countdown to see what other folks are making from their July cookbook. And if you've got unused books on your shelf, why don't you choose one and join in?