This chutney isn't just delicious; it's one of my kitchen favorites. It's a winner year-round, and on warmer days, it's like a flavor explosion. If you're in a place where the heat lingers or dealing with pitta imbalances, trust me, this chutney's your BFF. It's like a self-hug from within – all about detoxing, staying fresh, and calming inflammation.
Almonds bring a creamy, cozy feel to your taste buds, adding stability to your day.
Fresh cilantro is your detox buddy, keeping you light and refreshed, with digestion support.
Lime is a burst of energy, waking up your senses and adding a tangy twist.
Ready for a flavorful journey that pampers your well-being, Ayurvedic style? Your taste buds and body will be dancing for this yummy, nurturing treat!
1 bunch fresh cilantro
1 handful of mint
2 limes, juiced.
2 tbsp water
1/2 cup of raw almnds, soaked in water for at least 1 hr.
2 tbsp fresh ginger, chopped
1/2 tsp coriander
1tsp maple syrup
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp freshly ground black pepper
Toss fresh cilantro, mint, water, and zesty lime juice into your blender. Give it a whirl until the cilantro gets all nicely chopped up.
Throw in all other ingredients. Blend it all up until it's smooth. If things are looking a bit too thick, add in a bit more water.
Drizzle over rice, accompanied by vegetables, stirred into soups, or relished as an inviting dip.
Enjoy this delicious Cilantro Chutney as it supports you to stay cool and hydrated during warmer days.
Store covered in the fridge for up to 1 week.
***This recipe was inspired by other wonderful Ayurvedic Practitioners and cook books such as Ayurveda for Woman by Emily L. Glaser, Everyday Ayurveda Cooking for a Calm, Clear Mind by Kate O'Donnell, Easy Healing Drinks from the Wisdom of Ayurveda by Amadea Morningstar and my wonderful teacher and mentor Laura Plumb and her cook book Ayurveda Cooking For Begginers.