Pulse Chutney

| 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

1. Soak the green mung beans for 3 to 4 hours. Allow to sprout.
2. Mince the green chilies and fresh ginger and salt.
3. Grind to a paste in a mortar and pestle or food processor.
4. Season with lemon juice.