Coconut Cilantro Chutney is an essential Indian condiment that can be made with multiple ingredients ranging from sweet to spicy, sour, and salty. This recipe combines the delicious taste of cilantro with the creaminess of coconut and the heaviness of cashews to create a cooling and yummy cleansing condiment.
Coconut Cilantro Chutney is balanced for Vata & Pitta and okay for Kapha, with fewer coconut and cashews.
Yield: 1 1/2 cups
Equipment:
High-speed blender or bullet blender
Cutting board and knife
Small frying pan
Ingredients:
1 bunch (¼ lb.) fresh cilantro)
1/4 cup fresh lime juice
1/4 cup water
1/2 cup grated coconut (unsweetened)
2 tablespoons fresh ginger root, grated
1 teaspoon maple syrup honey
1 teaspoon sea salt
To taste: fresh ground black pepper
To taste: serrano pepper, chopped (about one teaspoon; optional)
1-2 tablespoons cashew pieces
Directions:
Blend lime juice, water, and fresh cilantro until smooth. Add the remaining ingredients and blend until it is like a paste. If you prefer a firmer consistency, add a few more cashews. It can be stored in the refrigerator for up to one week. It is excellent with dals, grains, curries, and bread.
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