Cilantro Chutney

Cilantro  also known as Chinese parsley, refers to the leaves of the coriander plant. It's easy to grow from seed in your garden or in a pot in bright sun.

According to Ayurveda, cilantro offers the bitter and astringent tastes. It is a cooling herb and puts out excess flames in the stomach and generally enhances the digestion without aggravating Pitta dosha.

In recent years, modern science has discovered that cilantro is a natural chelation agent, very helpful in removing heavy metals such as lead, mercury and aluminum from the body. To get the benefit of cilantro's chelating property, enjoy a couple of teaspoons of cilantro chutney with your meals on a regular basis.

Cilantro Chutney

Ingredients:
1 cup packed cilantro leaves and soft stems
10 Almonds, soaked overnight in 1 cup of water  and then remove skins
6 Walnuts, soaked in water for 1 Hour
4 Tbs Organic Cold-Pressed Extra-Virgin Olive Oil
2 Tbs fresh-squeezed Lemon Juice
Umeboshi Paste or Sea Salt and fresh ground Black Pepper to taste.

Method:

Wash cilantro thoroughly and drain

Place the cilantro, nuts and lemon juice in a food processor and pulse until smooth

Gradually add the olive oil and continue processing

Season with the Umeboshi Paste, Chick Pea Miso or Sea Salt and Black Pepper then blend for a few seconds more

(Serves 4)

Serve: 

With Sliced Tomatoes or Cucumber

Tossed with Zucchini Noodles

As a Dip with Crudite 

Enjoy!