About the Recipe
This creamy, cooling chutney is made with fresh coconut and herbs to soothe excess heat and support digestion. A perfect pairing for summer meals, it adds both flavor and Ayurvedic balance to your plate.
Ingredients
1/2 cup grated fresh coconut (or dried if fresh is not available)
1 tbsp chopped cilantro
1/8 tsp ground black pepper
1/2 tsp ground coriander
1/2 green chili (optional, or omit for Pitta)
3-4 curry leaves
1/2 tsp ghee (or make your own)
Juice of 1/2 lime
1/2 tsp pink Himalayan salt (or to taste)
Water as needed for consistency
Preparation
In a small skillet, heat the ghee. Add the black pepper, ground coriander, curry leaves, and green chili (if using) and saute until aromatic. Allow to cool slightly.
In a blender, mix all ingredients into a thick, smooth paste.
Add water a tablespoon at a time until desired consistency.
Serve fresh.
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