- 2 cup chopped cilantro tightly packed
- 1/2 cup mint leaves
- 1 tbsp Prana Kitchens Pulingari Podi
- 1 tbsp jaggery shavings or unrefined sugar
- Juice of 1 large lemon
- 1/4+ cup of water
- Salt to taste
- 1 tsp oil
- ¼ tsp Mustard seeds
- Pinch of asafoetida
- Add the washed cilantro and mint leaves to a blender with salt, jaggery & Pulingari Podi
- Blend into a smooth chutney adding water as needed.
- Prepare seasoning by adding mustard seeds to hot oil. Once they splutter, reduce heat, & add asafoetida.
- Add the blended chutney to the seasoning and cook on low heat for 2-3 mts. If the mixture thickens, add a little water as needed.
- Remove from heat and cool to room temperature. Add lemon juice and mix well.
- Pairs well with Tridoshic Kichadi Vegan Beet Burgers
Prep time 5 minutes
Ready in 5 minutes
Serves 6 people