By Dr. Anju Sodhi (BAMS, ND)
- One bunch mint leaves
- One bunch of cilantro
- One bunch green onions
- Two (2) green chili
- Rock salt, Himalayan pink salt, or Wright salt, to taste
- Lemon juice, to taste
- Grind all ingredients together until chutney has the consistency of a paste.
- Serve with desired dishes .
Quinoa Salad with leeks. tomato, kale, cilantro, cumin and lemon juice.
Bitter Melon Sauteed with olive oil and onion.
Vegetable & Lentil Soup with Carrot and Ginger.
Chicken & Fenugreek Leaves recipe
Black Chickpeas or Chana, with ginger and cumin seeds.