Kripalu Recipes: Cilantro Mint Chutney

Posted on May 31st, 2013 by in Kripalu Kitchen

Love it or hate it? Cilantro is a controversial herb that always draws a spirited response from foodies. Here at Kripalu, one of the mainstays of the Buddha Bar is Cilantro Mint Chutney. This versatile condiment can dress up all kinds of dishes—and it provides a potent dose of antioxidants. Cilantro has been shown to have remarkable attributes for treating heavy-metal toxicity, according to John Bagnulo, PhD, a Kripalu Healthy Living faculty member. Research reveals that cilantro contains molecules that prevent the deposition of lead and mercury in tissues.

According to Ayurveda, both mint and cilantro are great hot-weather foods. Contrary to popular wisdom, hot and spicy foods are not recommended for keeping cool in the heat, as they can overstimulate the system, says Hilary Garivaltis, Dean of the Kripalu School of Ayurveda. Mint and cilantro—along with fresh fruits and vegetables and salads with melon or cucumbers—will help keep you cool and refreshed all summer long.

Cilantro Mint Chutney

Makes 1½ cups.

1 bunch cilantro, chopped
¼ cup mint, chopped
3 shoots green onion
¼ teaspoon jalapeno or more (to taste)
3 tablespoons olive oil
1 tablespoons minced ginger
2 tablespoons lime juice
¼ teaspoon salt

Make sure to rinse your cilantro well before chopping. Then put everything in a food processor and pulse to combine. That’s all there is to it!



2 Responses to “Kripalu Recipes: Cilantro Mint Chutney”

  1. maggie May 31, 2013 7:58 pm #

    i have been waiting for this recipe! i tried to make it without the recipe but it wasnt the same.

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