Difference between revisions of "Pulse Chutney"
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| − | + | | [[Cuisine of India|Indian Cuisine]] | [[Vegan cuisine|Vegan]] | |
'''Pulse [[Chutney|Chutney]]''' is an vegan Indian recipe. Use fewer [[Chili Pepper|chili peppers]] if you do not want it so hot. | '''Pulse [[Chutney|Chutney]]''' is an vegan Indian recipe. Use fewer [[Chili Pepper|chili peppers]] if you do not want it so hot. | ||
Revision as of 16:26, 11 April 2012
| Indian Cuisine | Vegan
Pulse Chutney is an vegan Indian recipe. Use fewer chili peppers if you do not want it so hot.
Ingredients
- 2oz / 50g green mung beans
- 1 1/2 inch / 3 1/2cm piece of ginger root
- 4 green chili peppers
- salt
- lemon juice
Procedure
- Soak the green mung beans for 3 to 4 hours. Allow to sprout.
- Mince the green chilies and fresh ginger and salt.
- Grind to a paste in a mortar and pestle or food processor.
- Season with lemon juice.
