Cilantro Chutney is a staple in my kitchen. I whip up a batch and use it on nearly all of my meals for the week!
Cilantro is a super-star herb in Ayurvedic cooking. It increases the digestibility of food (as most herbs do) but doesn’t overheat the digestion. This is a great choice for Pitta types or to eat throughout the hot summer months. I personally never eat my instant pot kitchari without a heaping spoonful of chutney on top!
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Cilantro Chutney
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Diet: Vegetarian
Description
Ayurvedic cilantro chutney is the perfect topping for all of your summertime meals. Pairs well with veggies, grains, meats and kitchari.
Ingredients
1 bunch fresh cilantro
1 handful mint leaves (optional)
1/4 cup fresh lemon juice
1/4 cup water (if needed)
1/4 cup unsweetened coconut shreds
2 tbsp freshly chopped ginger root
1 tsp raw honey
1 tsp pink himalayan salt
1/4 tsp fresh ground pepper
Instructions
- Add all of the ingredients into a food processor. Blend until well combined and smooth. If the consistency doesn’t smooth out add 1 tbsp of water at a time until it reaches desired consistency.
- Store in an airtight jar for 3-4 days.
Notes
Recipe adapted from Kate O’Donnell’s Everyday Ayurveda Cookbook.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Condiments/Dips
- Cuisine: Indian
Keywords: cilantro chutney; cilantro ; dips ;
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