Kripalu Recipe: Cilantro Mint Chutney
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 frequent presenter at Kripalu. 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 that will help keep you cool and refreshed all summer long.
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!