Pulse Chutney is an vegan Indian recipe. Use fewer chili peppers if you do not want it so hot.

• 50g green mung beans
• 1 1/2 inch / 3 1/2cm piece of ginger root
• 4 green chili peppers
• salt
• lemon juice

Method

• 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.

This entry was posted on Monday, December 3rd, 2007 at 12:41 am and is filed under Kitchen and Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.