Radish Salsa

If you are like I was and do not like eating large quanitites of radish then this dish is for you. Before tasting this I thought it must be really pungent but strangely it is really delicious and you can eat in large quantities.


Cilantro – 2 large clusters
Parsley – 1 small bundle
Radishes (round red ones. If you do not get these locally use white long ones but much lesser in quantity) – 2 clusters
Green peppers – 2 large
Cauliflower / broccoli – 1 small (Optional)
Lemons – 15 medium or small
Onions – 2 small
Turmeric powder – 2 teaspoons or grated turmeric root
Avocado oil- 2 tablespoons
Sea salt – to taste

Add everything to a food processor and prepare a finely chopped salsa. Serve with rice/roti/steamed sweet potato chips/banana chips or eat as is.

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Avocados – 10 medium
Cucumbers – 3 medium
Peppers – 10 small spicy or 5 normal sized red / green
Onions – 3 large
Cilantro – 2 large clusters
Parsley – 1 small bundle
Garlic – 5 cloves
Turmeric powder – 2 teaspoons or turmeric root 2 “of grated piece
Sea salt – to taste

Finely chop all ingredients except avocados. Mix all the ingredients well. Serve with steamed sweet potato or banana chips or with roti.

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Dill Pesto


I had big harvest of dill and it was time to harvest as it started flowering and would go to seed soon. So thought of trying pesto with it just like parsley pesto. I was bit skeptical in the beginning but the result was great.

A big bunch of dill leaves with tender stems, flowers.
1 handful of pecan
1 handful of sesame seeds
5 roasted garlic cloves
1 lemon’s juice
1 TBSP olive oil
Salt to taste

Process pecans and sesame seeds to a powder form.
Process together with rest of the ingredients in a foot processor and you are done!
Am using Breville food processor.

Is great on wraps, bread, with crepes.

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Cilantro Mint Chutney

coriander chutney3

My niece Pournima taught me this recipe.

1 tsp cumin powder
1.5 tsp sea salt
1/4 tsp black pepper powder
2 TBSP jaggery powder
4 cloves of garlic roasted whole
2 tsp of roasted peanuts
1 small lemon’s juice
1/2 cup Mint
4 cups Cilantro
1/2 cup of fresh coconut 1″ pieces( If you have grated coconut use 1 cup, but if have a whole coconut then do not bother to grate it, just use half a cup of coconut pieces)
1 TBSP of olive oil
1-2 TBSP of coconut water(which was from the coconut used to grate) or water

Grind all together using as little water/coconut water as possible. I used a vita mix for this.

Goes well for sandwiches, dosas and thick millet-greens thick crepes.

I made some variations to the original recipe like instead of white sugar used jaggery, did not use green chilis, instead of 8 raw garlic cloves used 4 roasted ones, did not powder peanuts first and instead of water used coconut water.

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Parsley Chutney/Pesto Variation


For another recipe read here: http://www.roaringraw.com/dips/parsley-pesto/


  1. 1 big bunch of parsley, no need to chop, you can use the stalks too. I had a harvest of sorrel leaves(chukka) so I added those too in this recipe, but that is optional.
  2. 2 handfuls of macadamia nuts, powdered
  3. 1 handful of sesame seeds, powdered
  4. 5 black peppers whole, powdered
  5. 3 cloves garlic roasted.
  6. 1 tsp of cumin powder
  7. salt, olive oil, lemon juice


Add to the food processor and make the pesto. Use it as a base in wraps.

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Papaya Chutney

papaya raw chutney

Two unripe papayas fell from one of my papaya trees. So I made this raw chutney, today being my raw food day.

Few cloves of garlic
Mustard seeds
Cumin seeds
Green chili (optional)
Salt to taste
Olive oil
Lemon juice

Blend all of the above in a blender. If you do not want them raw them roast the garlic, mustard, cumin, green chili.

Add to grated green papaya and enjoy!

I had it as filling inside cabbage wraps. Also along with avocado. We can also have it with chapati or rice.

Green papaya has a mustardy taste

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Raw Ridge Guard(Turai/Beerakaya) Chutney


1. 1 big Turai (Ridge Guard).
2. 1 teaspoon Udad daal.
3. 1/2 cup Cilantro/Parsley.
4. 1/2 teaspoon Fenugreek seeds.
5. 1/4 teaspoon Mustard seeds.
6. 1/2 teaspoon Cumin seeds.
7. Salt to taste.
8. 1 Tbsp Oil.
9. 1 Green Chilli and 1 Red Chilli (Optional or according to taste)
10. Pinch of turmeric.

Cut the guard into pieces. DO NOT PEEL . Keeping the peel intact adds flavour.
Method 1 for 100% Raw friends : Soak udad daal, and other seeds overnight to get the biogenic action started. Next morning blend all ingredients together keeping it coarse. If you have Vitamix use variable speed 3.
Method 2 for not 100% Raw friends : Slightly roast all the seeds mentioned above one by one.
And then blend with remaining ingredients( The vegetable is still raw).
Method 3 for Steam Cooking friends : Steam cook the guard for as less time as possible. And then follow Method 1 or 2 above.

Can be eaten as is, used with rice/roti , as a spread on bread or romaine lettuce leaves, as a dip with cucumbers.

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Raw Tomato Peanut Chutney


1. 2 Big Sour Tomatoes / 1 Pint Cherry Tomatoes.
2. 1 Tablespoon Pea nuts.
3. 1/2 cup Cilantro/Parsley.
4. Salt to taste.
5. 1 Tbsp Oil.
6. Pinch of Turmeric.
7. 1 Green Chilli (optional)
8. 1 Tablespoon Sesame seeds.

Blend them all keeping it coarse. If you have Vitamix use variable speed 3.

Can be used with rice/roti , as a spread on bread.

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North Indian Raw Mango Chutney


1. 1 raw (green) mango.
2. 1 teaspoon fennel seeds.
3. 2 teaspoons black mustard seeds.
4. 3 dry red chillies.
5. 1 clove garlic (cut into small pieces).
6. Salt to taste.
7. 2 tablespoons vegetable oil.

1. Grate mango
2. Blend mustard ,garlic,chillies and fennel seeds to make powder.
3. Mix all ingredients thoroughly with hand.

You are Done!

Tips: Eat with jicama-coconut rice or as a side dish or if you are not 100% raw, eat with rice/roti.

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