Living Tradition, Modern Life.

Cilantro Chutney

BY Amadea Morningstar ON August 7, 2013


1. Blend together until puréed:

1 bunch (1 c.) fresh cilantro leaves, chopped
1⁄4 c. fresh lemon juice
1⁄4 c. water
1⁄4 c. grated unsweetened coconut
2 Tbsps. fresh ginger root, peeled and grated (optional, pittas can omit if desired)
1 tsp. raw honey

2. Serve as a garnish with dal, beans, rice, or vegetables.

Makes 1 cup
Preparation time: 5–10 minutes. Good for all seasons, especially warm ones. Sattvic; calms all doshas.

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ABOUT Amadea Morningstar Amadea Morningstar is the author of The Ayurvedic Cookbook, Ayurvedic Cooking for Westerners, and The Ayurvedic Guide to Polarity Therapy. For more information, visit

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