Cilantro Mint Chutney

Ingredients

PREPARATION

• 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
  

SEASONING

• 1 tsp oil
  
• ¼ tsp Mustard seeds
  
• Pinch of asafoetida
  

Tip

• 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