Green Chutney

admin, January 13, 2015

Serving Size of Green Chutney: 1.5 cups

Ingredients for Green Chutney

  1. 5 cups fresh coriander (cilantro) leaves
  2. 1/2 cup fresh mint leaves
  3. 1/2 small onion, coarsely chopped – Optional
  4. 6 – 8 cloves garlic
  5. 1/2 inch fresh ginger, peeled and chopped – Optional
  6. 3 hot green chili peppers, or to taste
  7. 2 tablespoons fresh lemon juice
  8. 2-3 tablespoon water or as needed to make the chutney of a pesto consistency
  9. 1 teaspoon cumin seeds
  10. 2-3 tablespoons fresh grated coconut (optional)
  11. salt to taste

 

Directions for preparing Green Chutney:

  1. Remove the tough stalks of the fresh herbs. Blend/puree all ingredients above (or only the ones you are using, if you are not using the optional ingredients) to a smooth consistency.

 

  1. Serve as condiment, dip or spread.

Health benefits  of coriander:of The health benefits of coriander include its use in the treatment of skin inflammation , high cholesterol levels, diarrhea, mouth ulcers, anemia, indigestion, menstrual disorders, smallpox, conjunctivitis, skin disorders, and blood sugar disorders, while also benefiting eye care.

 

History: Coriander grows wild over a wide area of Western Asia and southern Europe.it is hard to define exactly where this plant is wild and where it only recently established itself.Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemar Cave in Israel, which may be the oldest archaeological find of coriander. About half a litre of coriander mericarps were recovered from the tomb of Tutankhamen, and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the ancient Egyptians.

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