Cilantro Chutney


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.

Related Topics

Amadea Morningstar

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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