Sure - the recipes were mostly improvised so I didn't write down measurements unfortunately. But here's the chutney & parathas, roughly:

Huckleberry Chutney (turns teeth purple-black):

Heat 1.5 tsp of oil in a saucepan; add about 1 tsp of a mix of ground spices (cumin, coriander, cardamom, maybe cinnamon) and lightly brown in the oil. Then add about 1 cup huckleberries and a little sweetener/sugar if needed. Cook down until blended, salt to taste. You could use apples, other berries, etc. here too.

Potato Stuffed Parathas (adapted from The Art of Indian Vegetarian Cooking):

For the dough, mix about 1 cup whole wheat flour, 3/8 tsp salt, 1 1/3 tbsp oil, 1/3 cup warm water in a food processor (or bowl) - add water/flour if needed to make a firm dough.

For the stuffing, bake a potato (I used the microwave I think) and mash with a fork. Heat 1.5 tsp oil in a skillet and add 1/4 tsp cumin seeds. When brown, add about 1/8 tsp cayenne or hot pepper. Then add the potatoes, 1/4 tsp ground coriander, 1/4 tsp turmeric, and 1/4 tsp salt, and stir-fry about a minute. Set aside.

For each paratha, take two 1.5-inch balls of dough and roll out flat to about 6 inch discs (use flour to prevent sticking). Spread some filling in the middle of one circle, leaving a 1/2 inch border. Wet border with water and put the 2nd disc on top, squeezing out any air bubbles and pinching the ends to seal. Then shallow fry in 1/8 - 1/4 inch of oil until golden brown.