This chutney (dip) brings a fresh, cool taste experience to any meal. It goes well with any grain or vegetable dish. It can be a wonderful cooling pasta sauce (instead of acidic tomatoes). This recipe is a medicine for anyone who has internal and external inflammation.

It is a very simple digestive aid to have handy in the fridge, and good with any meal, even with morning toasts. I love mine any time of the year. It’s a must to have during the Pitta summer season because of its cooling properties to the gut microbiome.

Prep time: 25 minutes

Makes about 2-3 cups and can be stored in the fridge for at least 2-3 weeks.

Main ingredients

• 2 cups of mint leaves, roughly chopped (de-stemmed)
• 2 cups of coriander (cilantro leaves) roughly chopped. The root ends of 1 inch can be thrown away or kept for soup stock.
• 1 – 2 tbsp. raw sunflower seeds (Omit these seeds if you get congested quickly – Kapha imbalances)
• 1 tbsp. cold pressed olive oil
• 2-4 tbsp raw honey, maple syrup or another type of natural sweetener.
• 1 – 2 tsp. black salt (Kala namak in Hindi)
• 1 tsp. roasted cumin seeds
• ½ tsp. black pepper (Pitta folks can omit this)
• Juice of whole fresh lemon/lime juice
• 1-2 green chillies (Pitta folks can omit this)
• 1-2 cups of water to add for blending.

Begin with less water in blender and add as needed.

Method:

• Heat a heavy base shallow pan (or tawa – Indian griddle) to medium-low heat and roast the cumin seeds (to lightly turn them to dark brown colour) and shut off heat. 
• Grind them in the mortar to powder consistency
• Add all the ingredients in a food processor or blender and blend. Taste and add more salt, sour or sweet taste based on your preferences.
• You can store this in a jar for at least 3 weeks.
• You can use it with meals or toast (as a tasty spread). Use it as pesto in pastas or pizzas.
• It works well as a digestive aid.