Almond Cilantro Chutney
Updated: May 8
"The Ayurvedic route to great health involves two simple steps:
1. Doing less; 2. Being more.”
- Shubhra Krishan
Almond Cilantro Chutney
A vitalizing chutney to boost digestion. Adds colour, enthusiasm and appeal to any grain, dhal or vegetable dish.
1 bunch fresh cilantro or parsley
¼ cup freshly squeezed lime juice (1 ½ limes)
2 tbsp water
½ cup raw organic almonds, soaked in water for at least 1 hour
2 tbsp fresh ginger, soaked
½ tsp ground coriander
1 tsp maple syrup or natural sugar (optional)
½ tsp salt
¼ tsp freshly ground black pepper
1 green chili (optional)
Preparation:
Cut the ends of the stems off the cilantro (or parsley) and wash well.
In a food processor or blender, combine the lime juice, water, spices, and cilantro until the cilantro is coarsely chopped. If using a blender, you will need to take the cilantro out and transfer it to a bowl, then add the almonds to blend them. If needed, add 1 tsp of water at a time to process.
Pour into a bowl and serve. This chutney can be stored in the refrigerator for up to 1 week.
Serve with dhal, rice, or with dosas. Enjoy!
About the Author
Briya Freeman has been creating spaces for healing and spiritual awakening since 2011. She is passionate about exploring the potentials of human consciousness in a way that unites and transcends global culture. Her background includes 20+ years of study and practice in hatha yoga, Ayurveda, Breathontology, meditation, bioenergetics and shamanism. As a guide, she is known for an approach that is down-to-earth, intuitive and deeply seated. She can be reached at hello@briyafreeman.com