COCONUT CILANTRO CHUTNEY

Makes 1 1/2 cups, 10 minutes

INGREDIENTS

• 3/4 cup coconut flakes

• 1/4 cup cilantro

• 1/4 cup coconut milk

• 1/2 cup water

• 1 tsp coconut sugar

• Juice 1/2 lemon

• Pinch asafoetida

• Salt

Tempering

• 1 tsp-1 tbsp ghee

• 1 tsp mustard seeds

• 1 tsp cumin seeds

DIRECTIONS

1. Blend the coconut flakes, cilantro, coconut milk, water, coconut sugar, lemon juice, asafoetida and salt in a blender, adding more water if needed.

2. Heat the ghee in a small saucepan over medium heat. Add the mustard and cumin seeds in ghee. Heat until aromatic (2-3 minutes).

3. Combine the blended ingredients with the tempered seeds and serve.

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Notes

• A cooling chutney with some texture and flavor from the tempered seeds and the coconut flakes.

• Goes great with the mung bean pancakes (see recipe), on kitchari, on top of stirfrys, grain bowls, burrito bowls, wraps, or cooked veggies!

• Not a bad coconut option for kapha during the summer!