Pulse Chutney
Ingredients
- 2 oz (50 g) green mung beans
- 1 ½ inch (3 ½ cm) piece of ginger root
- 4 green chile peppers
- Salt
- Lemon juice
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Instructions
1. Soak the green mung beans for 3–4 hours. Allow to sprout.
2. Mince the green chilies, fresh ginger, and salt.
3. Grind to a paste in a mortar and pestle or food processor.
4. Season with lemon juice to taste.
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