Cilantro Chutney

Cilantro Chutney
Cilantro Chutney

Vata: Decreases

Pitta: Decreases

Kapha: Decreases

Season: Fall, Spring

Cilantro Chutney can be added to your Kitchari for a bit more spice and flavor. It can also be made with parsley for more of a kidney cleanse, or diuretic.  This simple chutney can be served with curries, rice and dahl. It can also be used on sandwiches. In the fall, this is a great way to enjoy all the fresh cilantro!

Ingredients:

  • 1 bunch cilantro (fresh coriander)
  • 2 cloves garlic
  • 1/4 t minced ginger
  • 1/2 t salt
  • juice of 1/2 lemon or lime
  • 1/2 green chili, no seeds
  • 2-3 T water
  • 1/2 cup dry coconut
  • 2 t maple syrup

Directions:

  1. Wash cilantro, take out larger stems
  2. Blend with garlic, ginger, salt, lemon, pepper,
  3. Add the rest of ingredients and water as needed to make a paste

Serves: 6

Preparation time: 5-10 minutes

For Individual Doshas:

Vata: Prefer lemon to lime

Pitta:  Omit garlic

Kapha:  Add 1/4 t black pepper