Serves 4-6
Ingredients (Buy locally grown organic ingredients, if possible)
1/2 cup fresh grated coconut or shredded coconut
1/2 cup cilantro leaves, washed
1 teaspoon chopped ginger, peeled
1 Tablespoon peanuts, roasted (optional)
1/2 dried red chili
1/4 teaspoon coriander seeds, roasted and freshly ground
1/4 teaspoon cumin seeds, roasted and freshly ground
1 pinch asafoetida powder (hing)
4 Tablespoon water, more as needed
1 Tablespoon lime juice, more as needed
Rock salt (saindhav salt) to taste
Equipment needed: Food Processor
Directions
1. Blend shredded coconut, cilantro, ginger, roasted peanuts, red chillies, coriander powder, cumin powder, asafoetida in a food processor until smooth. Add water as needed to reach the desired consistency.
2. Add lime juice and salt. Mix well and store the chutney in an airtight glass container in the refrigerator.
Tip
Fresh coriander leaves and seeds are both used in cooking. Cilantro is an effective digestive stimulant, relieves fatigue, exhaustion, headaches, and muscular pain.
Recipe shared by Preeti Gupta
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