Pulse Chutney

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| 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.

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