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 to create a cooling, cleansing, digestive-enhancing chutney that is sure to improve the taste and healing properties of any dal, kitchari, curry, sauté, or soup.
With the harmonious combination of coconut, cilantro, lime juice, serrano pepper, and Ayurvedic spices, this irresistible blend will soon become a regular condiment in your kitchen. It is quick and easy to make, and by adding it to your meals, you will increase the digestibility of your food, promote mild detoxification, and reduce inflammation. Some other common issues this recipe is beneficial for are excessive heat, weakness in the liver, skin conditions, heavy metal toxicity (great for chelation!), and allergies.
Overall this recipe is best for Pitta and Vata types, although it is balanced enough for Kapha to enjoy, especially when using the dosha recommendations listed below the recipe. It can be added to any savory dish but is most recommended to be eaten alongside dals, vegetable sautés, kitchari, stir-fries, rice dishes, quinoa dishes, or simply over some chapati or flatbread. Although mainly cooling, this chutney still holds a touch of warmth and can be used all year round to increase the digestion, promote health, and create delicious meals!
COCONUT CILANTRO CHUTNEY RECIPE
Click here for a printable copy of this recipe.
- Doshic effect: Vata ↓,Pitta ↓, Kapha ↑↓
- Makes: 1 1/2 cups
- Prep Time: 15 minutes
- Cook Time: 3 minutes
Materials
- High-speed blender
- Cutting board and knife
- Small frying pan
Ingredients
- 1 tablespoon ghee (substitute with coconut oil)
- 1/4 teaspoon brown mustard seed, whole
- 1/2 teaspoon cumin seed, whole
- 1/2 cup water
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 teaspoon pink Himalayan or mineral salt
- 1 tablespoon minced ginger (1-inch cube)
- 1/2 small serrano pepper, chopped (about 2 teaspoons) (optional; omit for Pitta)
- 2 tablespoons cashew pieces
- 3/4 packed cup finely chopped cilantro
- 3/4 cup shredded coconut
Click here for a printable copy of this recipe.
Directions
1. Place a small frying pan over medium heat and add the ghee. Once hot, add in the brown mustard seed and cumin. Sauté these spices for 2 to 3 minutes, stirring frequently.
2. Add the water, lime juice, and sautéed spices (with the ghee) to a blender.
3. Next, add the salt, ginger, pepper, and cashews.
4. Last, add in the cilantro and coconut.
5. Blend at a high speed for 1 to 3 minutes. If needed, turn the blender off and give it a stir in between blends. The ingredients should become evenly mixed and the consistency will have a creamy, slightly pulp-like texture. If the chutney seems too thick or chunky, a small amount of water or lime juice can be added (2 to 4 tablespoons at most).
6. Pour the chutney into a glass jar with a lid. If time permits, place it in the refrigerator for 2 to 3 hours to allow the flavors to come together.
7. Add this chutney to any meal to enhance the flavor and the digestibility of the food. It can be added directly into the meal as a condiment or eaten on the side in between bites of food. It is equally delicious on top of a flatbread such as chapati, roti, naan, or dosa.
8. Store in an airtight jar in the refrigerator for 3 to 5 days.
Pairing tip: This flavorful chutney recipe will be a great complement to countless recipes including our Classic Cleansing Kitchari, Pitta-Reducing Kitchari, Spicy Dal and Peppered Rice, or the Black Eyed Beans and Kale Brown Rice Bowl.
Optional Doshic Recommendations
Vata:
This recipe is Vata-soothing as is; no changes are needed!
Pitta:
Although this recipe is overall Pitta-reducing, it will be best for Pitta types to omit the serrano pepper, especially in the summer season.
Kapha:
This recipe is fairly neutral for Kapha types, however, it can be made Kapha-pacifying with a few simple changes. Reduce the coconut to 1/3 cup, reduce the ghee to 1 teaspoon, and omit the cashews. Increase the serrano pepper to 1 full pepper, and increase the brown mustard seed to 1/2 teaspoon. With the reduction of creaminess and the increased heat, this recipe will be an excellent Kapha-reducing condiment to use generously.
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