Spring Green Chutney
Apr 1, 2021 | Written by Leticia Padmasri
The earth is fully awake. Birds are singing and bugs are buzzing. We see buds swelling, leaves unfolding, and flowers opening. So much beauty and activity! It is so nice to be able to walk outside without freezing!
The steadiness of sunlight is continuing to support the cleansing of the excess kapha that has accumulated over the past winter months. In Ayurveda practice, during the winter months, we are guided to eat the foods that would keep us warm and strong. But now it's time to lighten up, reducing the stock of fats and sweets. The springtime diet then should replace the hearty roots, nuts, and dairy products with dark leafy greens like dandelion and arugula along with sprouts like asparagus and fresh herbs like cilantro and parsley.
To incorporate lightness in your spring diet, here is my spring green chutney recipe! It is very easy to make. It has cilantro, which is filled with so many great qualities, as well as spices that will ignite your digestive fire.
Cilantro is a natural antihistamine, making it a great herb to calm the immune system. It is good for skin allergies and hay fever. It reduces liver stagnation by cleansing the blood and bile. It is also a diuretic, which helps to clear urinary tract infections. All of these afflictions are more predominant in the springtime.
Spring Green Chutney
INGREDIENTS:
2 cups fresh cilantro (stems and leaves)
1 teaspoon peeled and minced fresh ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
1 tablespoon fresh lime juice
2-3 slices of fresh jalapeno (use more or less depending on spice preference)
Pinch of salt
Water as needed
PREPARATION:
Wash the cilantro.
Add the cilantro (stems and leaves) and all the other ingredients to a blender or food processor.
Blend or pulse, adding more water as needed, until you create a puree. Add 1 tablespoon of water at a time to make sure you reach the desired consistency. - I like mine chunky :)
Store in an airtight container for up to one week.
This chutney is my favorite companion for my spring kitchari. You can also use it as a topping for your veggies or a spread for your toast. Yum!
Happy cleansing season!