This lovely chutney (from Yoga Journal, Scott Blossom) adds some sweet, sour, salty variety to the nourishing and cleansing kitchari I have posted elsewhere on this site.
Ingredients
1 bunch fresh coriander (cilantro or Chinese parsley)
¼ C fresh lemon juice
¼ C purified water
¼ C unsweetened dry coconut
2 T fresh ginger root, chopped
1 tsp raw honey
1 tsp sea salt
¼ tsp fresh ground black pepper
Method
- Blend lemon juice, water, and fresh coriander until the coriander is coarsely chopped. Add the rest of the ingredients and blend until it is the consistency of pesto.
- Store covered in the refrigerator for up to one week.