CILANTRO CHUTNEY
Ingredients
- 1 cup water
- 1 cup unsweetened shredded coconut
- 3 cups fresh cilantro
- ½ green chili, chopped
- 1 inch piece of fresh ginger, peeled and chopped fine
- 1 tbsp ghee
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- 1-pinch hing
- ½ fresh lime
- ¼ tsp salt
- 4 curry leaves preferably fresh
Method –
Remove the stems of cilantro leaves and wash it. Put it in a blender along with water, coconut, chili and ginger. Blend at high speed until well mixed and a finely ground paste. You may require stirring it down several times for the same. On the other hand, heat a saucepan on medium and add the ghee, cumin seeds. This must followed by mustard seeds, hing and curry leaves. Cook until seeds pop up. Cool and mix them well into the cilantro paste.
Squeeze in the juice of the lime, add the salt and stir gently. This is stored in cool temperature. This is to be utilized within 2-3 days.
This recipe is balancing for tridosha, Pitta might decrease chili, salt and mustard seeds even though the cilantro is having cooling properties.
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