Chutney is an essential Indian condiment made with various ingredients that range from sweet to spicy, sour, and salty. This particular chutney recipe combines the delicious taste of cilantro with the creaminess of coconut and the richness of cashews, creating a cooling and flavorful condiment. It is beneficial for Vata and Pitta, and acceptable for Kapha if made with less coconut and cashews.
Equipment:
- High-speed blender or bullet blender
- Cutting board and knife
- Small frying pan
Ingredients:
- 1 bunch (¼ lb.) fresh cilantro
- ¼ cup fresh lime juice
- ¼ cup water
- ¼ cup unsweetened grated coconut
- 2 tablespoons fresh ginger root, grated
- 1 teaspoon maple syrup or honey
- 1 teaspoon sea salt
- Fresh ground black pepper to taste
- ¼ small serrano pepper, chopped (about 1 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 forms a paste. If you prefer a firmer consistency, add a few more cashews. It can be stored in the refrigerator, covered, for up to one week. It pairs excellently with dals, grains, curries, and bread.
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