• Briya Freeman

Almond Cilantro Chutney

Updated: Mar 25

"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:

  1. Cut the ends of the stems off the cilantro (or parsley) and wash well.

  2. 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.

  3. Pour into a bowl and serve. This chutney can be stored in the refrigerator for up to 1 week.

  4. Serve with dhal, rice, or with dosas. Enjoy!


About the Author

Briya (Rachel) Freeman is a facilitator specialized in meditation, ayurveda and modern spirituality. She is passionate about exploring the potentials of human consciousness in a way that respects, unites and transcends global culture and tradition.


Briya is a long-term student of Berdhanya Swami Tierra, a female mystic and shaman of South American origin. She also holds studies in ayurveda at Anjali School of Ayurveda (Kerala, India) and a Bachelor’s degree in Commerce from the University of Ottawa. She is the creator of Ayurveda for Vibrant Living, a practical exploration of the fundamentals of the science of self-healing. Briya is based in Ottawa, Canada and can be reached at briyafreeman@gmail.c

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