Coconut Cilantro Chutney-Dipping Sauce

A digestion-friendly, tridoshic sauce that enhances flavor without overpowering the detox process.

Ingredients:

   •   ½ cup fresh coconut (grated or small coconut chunks)

   •   ¼ cup fresh cilantro leaves

   •   ½ tsp cumin powder

   •   ¼ tsp Himalayan pink salt

   •   ½ tsp ginger powder

   •   1 tbsp black kokum water (soak kokum in warm water for 10 minutes, use strained liquid)

   •   ¼ cup warm water (adjust for consistency)

   •   1 tsp grass-fed ghee (optional, for richness)

Instructions:

1. Blend coconut, cilantro, cumin, salt, and ginger powder in a small blender or mortar and pestle.

2. Slowly add black kokum water and warm water, blending until smooth.

3. If using, mix in melted ghee for extra grounding properties.

4. Adjust salt and water for desired consistency.

Serving Suggestion:

   •   Serve fresh with Moong Bean Burgers or Moong Bean Pancakes for a cooling contrast.

   •   Store in a glass container in the fridge for up to 2 days.