Cilantro Chutney

3 cups fresh cilantro, or half fresh cilantro and half fresh parsley

3/4 cup water

1 cup unsweetened, shredded coconut

1/2 small green chili, chopped

1 inch piece of fresh ginger, peeled and chopped fine

1 tablespoon ghee (clarified butter)

1/2 teaspoon cumin seeds

1/2 teaspoon black mustard seeds

1 pinch hing (asafoetida)

4 curry leaves fresh or dried

1/2 fresh lime

1/4 teaspoon salt

Wash cilantro and parsley if using and remove the stems. Some stems are ok. Put in a blender along with water, coconut, chili, and ginger.

Blend at high speed until well mixed and a finely ground paste. Stir down the sides of the blender several times.

Heat a saucepan on low and add ghee, cumin seeds, mustard seed hing and curry leaves. Cook until the seeds pop. Cool and mix well into the cilantro paste.

Squeeze in the juice of the lime, add salt and gently stir.

Can be eaten as a dip with pita bread or as a condiment with meat or other foods of your choice.

Store in the refrigerator up to three days.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from "Ayurvedic Cooking for Self-Healing" by Usha Lad and Dr. Vasant Lad