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.
