Almond Cilantro Chutney
Updated: Mar 24, 2020
"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 (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