COCONUT CILANTRO CHUTNEY
- Bridge Ayurveda
- Jan 25
- 1 min read
Updated: Jan 28

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
Blend the coconut flakes, cilantro, coconut milk, water, coconut sugar, lemon juice, asafoetida and salt in a blender, adding more water if needed.
Heat the ghee in a small saucepan over medium heat. Add the mustard and cumin seeds in ghee. Heat until aromatic (2-3 minutes).
Combine the blended ingredients with the tempered seeds and serve.
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!
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