Chutney is an essential Indian condiment that can be made with multiple ingredients ranging from sweet to spicy, sour, and salty. This particular chutney recipe combines the delicious taste of cilantro with the creaminess of coconut and the heaviness of cashews creating a cooling and yummy cleansing condiment.
It is reducing for Vata & Pitta and is ok for Kapha with less coconut and cashews.
High-speed blender or bullet blender
Cutting board and knife
Small frying pan
1 bunch (¼ lb.) fresh cilantro)
¼ cup fresh lime juice
¼ cup water
¼ cup grated coconut (unsweetened)
2 tablespoons fresh ginger root, grated
1 teaspoon maple syrup honey
1 teaspoon sea salt
To taste fresh ground black pepper
¼ small serrano pepper, chopped (about 1 teaspoon; optional)
1-2 tablespoons cashew pieces
Blend lime juice, water, and fresh cilantro until smooth. Add remaining ingredients and blend until it is like a paste. If you prefer a firmer consistency, add a few more cashews. It can be stored in a covered in the refrigerator for up to one week. Excellent with dals, grains, curries, bread.