June

Green Chutney

June

Green Chutney

Green chutney can go with anything. It will keep you cool and have a great flavor for your dishes.

Ingredients:

  1. 3 cups fresh cilantro
    1 cup water
  2. 1/2 small green chili, chopped
  3. 1 inch piece of fresh ginger, peeled and chopped fine
  4. 1/2 teaspoon cumin seeds
  5. 1/2 teaspoon black mustard seeds
  6. 1 pinch hing
  7. 4 curry leaves, fresh or dried
  8. 1/2 fresh lime 1/4 teaspoon salt

Instructions:

  1. Wash the cilantro leaves and remove the stems.
  2. Put it in a blender along with the water, chili, and ginger.
  3. Blend at high speed until well mixed and a finely ground paste.
  4. It may be necessary to stir it down several times.
  5. Heat a saucepan on medium, add the ghee, cumin seeds, mustard seeds, hing, and curry leaves.
  6. Cook until the seeds pop.
  7. Cool and mix well into the cilantro paste.
  8. Squeeze in the juice of the lime, add the salt, and stir gently.
  9. Eat a dab with each bite of food.
  10. Store in the refrigerator.
  11. Good for 2-3 days.
  12. This recipe is balanced for the tridosha.
  13. Pitta might want to decrease the chili, salt, and mustard seeds even though the cilantro is very cooling.