Pulse Chutney
Pulse chutney is a vegan Indian relish made from sprouted green mung beans, fresh ginger and green chilies. The beans give it a grassy, nutty body that most chutneys built only on herbs or fruit lack. Sprouting takes a little planning, but the rest is a few minutes of grinding. The heat is easy to adjust by changing the number of chilies, and lemon juice adds a clean, sour finish.
Instructions
Soak the green mung beans in water for 3 to 4 hours, then drain them and leave them to sprout.
Mince the green chilies and the fresh ginger together with a little salt. Use fewer chilies if you want a milder chutney.
Add the sprouted beans and grind everything to a paste in a mortar and pestle or a food processor. The mixture should look uniform, with no whole beans left.
Stir in lemon juice a little at a time, tasting as you go, until the sharpness suits you. Add more salt if it needs it.
Make it personal.
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