Cilantro Chutney

Cilantro is a wonderful plant for the summer because of it's cooling property. In its dry form we use the seeds which is called then coriander.
In the summer when it is hot, cilantro is particularly good for the Pitta dosha.
​It is good for headaches caused by heat, it improves digestion, stimulates the liver function, it is anti-parasitic and helps with the prevention of gallbladder stones.
I eat it freely when I am in the garden but cilantro chutney is a great treat!

• 3 cups fresh cilantro leaves
• 1 cup water
• 1 cup unsweetened shredded coconut
• 1/2 small green chili, chopped
• 1 inch piece of fresh ginger root, peeled and chopped fine
• 1 tablespoon of ghee
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black mustard seeds
• 1 pinch hing
• 4 curry leaves, fresh or dried
• 1/2 fresh lime
• 1/4 teaspoon salt

Wash the cilantro leaves and remove the stems.
Put it in the blender along with the water, coconut, chili and ginger.
Blend until it is well mixed and a paste is formed.
Heat a saucepan on medium heat and add the ghee, cumin seeds, mustard seeds hing and curry leaves.
Cook until the seeds pop.
Cool and mix well into the cilantro paste.
Squeeze in the juice of the lime, add the salt and stir gently.
Eat a dab with each bite of food.
Can store in fridge for few days.
Enjoy!
​
This recipe is tridoshic but for the pitta dosha you might want to decrease the chili, mustard seeds and salt.
Recipe from Ayurvedic Cooking for Self-Healing by Usha Lad and Dr. Vasant Lad.

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