Ingredients for Ayurvedic Coriander chutney

One cup of water

One cup of unsweetened shredded coconut

Three cups of fresh coriander leaves

Half green chilli chopped

One inch piece of fresh ginger peeled and finely chopped

One tablespoon of ghee

Half teaspoon of black mustard seeds

Half teaspoon of cumin seeds

A pinch of hing

Fresh lime cut in to half

One-fourth teaspoon of salt

Four fresh curry leaves

Method for Ayurvedic Coriander chutney
To prepare the Ayurvedic Coriander chutney, remove the coriander leaves from the stem. In a blender, put the coriander leaves, some water, shredded coconut, chilli and ginger and form a liquefied paste. Stir occasionally. On the other hand, heat a saucepan on medium flame and to it add ghee and cumin seeds. After stirring for some time, add mustard seeds, hing and curry leaves. Stir gently until the seeds pop up. Cool and mix them well in the coriander paste. Squeeze the juice of the lime, add salt and stir gently. It is to be stored in cool temperature and used within two to three days.

Coriander leaves balances tridosha. People with Pitta dosha might reduce chilli, salt and mustard seeds even though coriander has cooling properties.