Green Chutney Recipe | Coriander Pudina Chutney Recipe

Whole Food Plant Based Recipes

Fri Apr 24, 2020

Vegan Green Chutney Recipe

Spicy, Tangy, and Super Flavoursome Green Chutney! Vegan by default.

Whole Food Plant Based Green Chutney Recipe

Course: Chutneys, Side Dish for Course 3: Grain Dishes at Lunch & Dinner Meals
Cuisine: Indian Recipe
Prep Time: 10 minutes
Servings: 4 people

INGREDIENTS

1/2 bunch or 1 cup Coriander Stems & Leaves
1/2 bunch or 1 cup Pudina / Mint Leaves
1/2 Onion
1 cm piece Ginger
1 tsp Black Pepper
2 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
Juice of 1/2 lemon
1 pinch Asafoetida / Hing
Water as required

INSTRUCTIONS

  1. Remove pudina leaves. Chop coriander stems and leaves into large pieces. Peel ginger and onion.
  2. Grind pudina and coriander leaves with onion, ginger, black pepper powder, miso paste, lemon juice, and hing to a smooth paste. Add just enough water to get the right consistency.
  3. Pour the chutney into a bowl and garnish with chopped coriander leaves. Serve fresh!

Plant Based Chef Pro Tips for Best Green Chutney Recipe

  1. Add amla or raw mango to make it even tangier.
  2. Do not add too much water as green chutney will become too watery.
  3. If you like it spicy, add half a green chili while grinding.

Nutrition Science Highlights for WFPB Green Chutney Recipe

  1. Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!

Dr Achyuthan Eswar
Lifestyle Physician & Co-founder, NutritionScience.in, PHC Lifestyle Clinic & SampoornaAhara.com Plant-based Kitchen

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