Description
This chutney brings a fresh, cool taste experience to any meal; it’s just herbs and coconut really. It goes well with dals, kitchari, rice dishes, and vegetables. In summer, serving with a hearty spoonful on the side is always recommended.
Ingredients
- Half a cup of fresh lemon juice
- Quarter cup of water
- 1 bunch of fresh coriander
- 1 bunch of fresh mint
- Half a cup of unsweetened dried coconut
- Quarter cup fresh ginger, peeled and coarsely chopped
- 2 tsp raw honey (optional)
- 1 tsp sea salt
- Half tsp freshly ground black pepper
Instructions
In a food processor, process the lemon juice, water, coriander, and mint until the coriander is coarsely chopped. Add the rest of the ingredients and blend until smooth.
Store covered in the refrigerator for up to one week.
NOTE: You can also make pure mint or pure coriander chutney and enjoy the flavours separately.
Notes
In kinetic quality of our universe, rajas, is always moving. Foods that are stimulating to the senses increase rajas, the mobile quality of mind and body. Foods that are fresh, whole, and energising but not stimulating are called sattvic. Their mellow flavours increases feelings of quietude, comfort, and well-being, and nourish the body without exciting the mind or senses. This coriander-mint chutney is a great example.
Coriander: Bitter, Pungent & Cooling – balancing to all three doshas.
Increases digestion and absorption, and is good for treating diarrhea. It’s great if you’re experiencing Pitta disorders, particularly those in the digestive tract or urinary system. The fresh juice (which you’ll have in this chutney) is effective internally for allergies, hay fever and skin rashes.