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.

About the Teacher

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Amadea Morningstar
Amadea Morningstar is the author of The Ayurvedic Cookbook, Ayurvedic Cooking for Westerners, and The... Read more