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!

Cilantro Chutney

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• Author: Lillian Jacobs
• Total Time: 5 minutes
• Yield: 1 cup 1x
• Diet: Vegetarian

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Description

Ayurvedic cilantro chutney is the perfect topping for all of your summertime meals. Pairs well with veggies, grains, meats and kitchari.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. 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.
2. 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 ;