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Sweet and Sour Coriander Chutney

Coriander like all leafy greens is rich in chlorophyll, a compound that may help in treating cancerous tumours. It also helps to prevent damage done to genes by harmful aflatoxins. Regular consumption of greens has been shown to increase antioxidants in the body that have immune-boosting, anticancer, anti-inflammatory, and neuroprotective effects as well as protect your skin from aging and sun damage. Coriander can help reduce unpleasant digestive symptoms like bloating and discomfort often experienced by people with IBS, and also help boost appetite. And most important of all it’s a delicious accompaniment to any meal.

Recipe credit: Darshana Muzumdar

Serves 4-6 as part of a traditional Indian meal


1 bunch coriander leaves

3-4 less spicy green chillies

1 ball of tamarind the size of a small lemon (or juice of 1 lemon)

1 small lemon sized ball of jaggery (palm sugar)

rock salt to taste


Clean and wash the coriander two or three times. Drain thoroughly and chop coarsely.

Add all the ingredients into a blender jar and grind it coarsely into a semi-liquid consistency using as less water as possible.

For the Whole-Food Plant-Based (WFPB) version:

Replace the jaggery with soft or soaked dates or raisins.

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