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COCONUT CILANTRO CHUTNEY

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

  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.



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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