Coriander & coconut chutney

For those of us that need a little extra something to flavour the simple dishes this little side chutney makes a nice little garnish.

Ingredients:

1 tbsp ghee
¼ tsp mustard seeds
½ tsp cumin seeds
½ cup water
Juice of 2 fresh lime
¼ tsp Himalayan rock salt
1 tbsp freshly grated ginger
½ chopped mild chilli (opt out for pitta cleanse)
¼ tsp freshly ground pepper
2 tbsp cashew soaked cashews (opt out for cleanse)
¾ pressed cup finely chopped coriander
¾ cup shredded coconut

Method:

• Heat the ghee in a small frying pan over a medium heat. Once hot, add in the mustard seed and cumin, sauté until spices are tempered (sizzle and pop) stirring frequently for 30 or so seconds. It shouldn’t burn Then rest aside

• In a blender, add the water, lime juice, and sautéed spices (with ghee), salt, ginger, pepper, and cashews – give it a blitz

• Add in the coriander and coconut

• Blend on a high speed until smooth (or the consistency that you like).  The ingredients should become evenly mixed and the consistency will have a creamy, slightly pulp-like texture. If it seems too thick loosen with water or a little lime

• Transfer the chutney into a airtight glass jar with a lid and you can store in the refrigerator for 2-4 days

• Add this chutney to any meal to enhance the flavour and digestibility of the your meal. It can be eaten as a condiment, or eaten on the side in between bites of food. Outside of a cleanse it can be great spread on flat breads such