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Mint Coconut Chutney

Servings:8 / Energetics:VPK

1/2 tsp mustard seeds
1 cup shredded coconut Juice from 2 limes
Leaves from 6 sprigs of mint
1 bunch of cilantro (stems and leaves)
Optional: 5 curry leaves

1. Toast the appropriate seeds for your dosha in oil. Mustard seeds should pop and you may use a splatter protector. Fennel seeds should brown. optional: add curry leaves to toast after the seeds are ready. 2. Place all ingredients minus the seeds in the blender and blend until smooth. 3. Scoop the blended chutney into a bowl and add the seeds for taste. 4. Enjoy on the side of any of your dishes or try with our Sattvic Idli and/or Sattvic Dosa recipe.

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