1 bunch cilantro, washed and the hard stems cut off
¼ cup lime juice
¼ cup grated coconut, unsweetened
1 inch piece of ginger root, finely chopped
½ tsp hing (asaoefetida)
1 tbs. toasted sesame seeds or a handful of roasted peanuts for Vata constitutions.
Can use toasted sunflower or pumpkin seeds for Pitta and Kapha types.
1 tsp. raw sugar or barley malt
½ tsp. saltwater if needed
Put all the ingredients in a food processer and mince together. Add a little water if the chutney is too dry. Serve a small amount with a meal for flavor and to awaken the digestion.