Cilantro Chutney

My work with UCSF and our study on how yoga can improve female pelvic health is going amazingly well. But the drive is...exhausting. It's ironic that this journey to teach yoga is hell on my body. I spent most of the weekend a kind of tired, sleepy, deranged zombie mom. Thankfully my husband is extra nurturing at times like these, and even took the kids to the pool so I could catch a nap.

In anticipation of my busy week ahead, I spent most of the day in the kitchen cooking up various Indian dishes so I could make myself a little thali lunch each day. Thali is a meal made up of small portions of various dishes. I made potatoes in yogurt sauce, dal (spiced lentils), garbanzo beans with spinach and a tomato/spinach masala with paneer.

But by far the best thing I made today was this cilantro chutney. It's screamingly good and so so simple. You can use it as a salad dressing, or as a sauce for tacos or, like me, as a side to your Indian dishes.

Ingredients:
1 head of cilantro
1/2 of an onion
1 tbsp coconut oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 serrano chili
2 tbsp lemon juice
salt to taste
water

Heat the coconut oil in a pan and toast the seeds for 1 minute, stirring constantly. Then combine the seeds, coconut oil and the rest of the ingredients in a blender. Add water to get desired consistency. Place in a jar with a tight fitting lid and store up to 1 week.