BEET COCONUT CHUTNEY

Makes 1 cup, 20 minutes

INGREDIENTS

• 1/2 cup beet, peeled and chopped

• 1/2 cup coconut milk

• Juice of 1/2 medium lemon

• 3 finger pinch of asafoetida powder

• Salt and pepper to taste

DIRECTIONS

1. Boil the chopped beet in water until tender (about 20 minutes).

2. Strain and add to a blender with the coconut milk, lemon juice, asafoetida, and salt and pepper to taste. Enjoy!

#sauce #chutney #vata #summer #fall #winter

Notes

• Goes great on top of the mung bean pancakes (see recipe), kitchari, or any grain bowl, wrap, noodles or pasta.

• The spices pictured on top of the chutney is the gomasio spice mix. This is optional. It is just as good without the spice mix :).