This recipe actually came about because of my son, Kush! I originally made a batch of coriander mint chutney for him to have with his chickpea fritters and vegan omelettes. I also wanted to sneak in a little extra chia for fibre, so I thought, why not just stir some into the chutney? And voilà ! This creamy coriander mint chutney chia pudding was born, and he absolutely loves it.
I honestly wasn’t planning on turning this into an actual recipe, but after sharing it and getting so many requests, I figured it deserved a spot on the website!
It’s a savoury twist on traditional chia pudding, made with fresh coriander, mint, ginger, lemon and a touch of green chilli, blended with soy milk and coconut yogurt for a creamy, vibrant green base. The chia seeds and hemp hearts add plant-based protein, fibre and healthy fats, making it a fun and nourishing addition to breakfast or lunch.
I love serving it alongside savoury breakfasts or using it as a dip with chickpea fritters. It’s fresh, tangy, creamy and a little unexpected. And if it’s Kush-approved, that’s always a win in my books!
Nutritional Benefits
This savoury chia pudding is more than just a fun breakfast. It’s packed with plant-based ingredients that offer a variety of nutritional benefits.
- Fibre-rich: Chia seeds are an excellent source of fibre, which supports digestive health, helps promote regularity and contributes to feeling full and satisfied.
- Plant-based protein: Soy milk, hemp hearts and chia seeds contribute plant-based protein to help support muscle maintenance and repair. Using fortified soy milk also adds calcium and vitamin B12.
- A source of iron: Chia seeds and hemp hearts provide non-heme iron, which helps support oxygen transport throughout the body. The lemon juice adds vitamin C, which helps improve the absorption of plant-based iron.
- Healthy fats: Chia seeds and hemp hearts contain unsaturated fats, including plant-based omega-3 ALA, which support overall health.
Kushy’s Coriander Mint Chutney Chia Pudding
Ingredients
Instructions
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Add the coriander, mint, milk, coconut yogurt, lemon juice, ginger, green chilli, cumin, chaat masala and salt to a blender.
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Blend until completely smooth and creamy.
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Pour into a bowl and stir in the chia seeds until evenly distributed. Optional add maple syrup.
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After 15 mins, whisk the chia pudding again then refrigerate for at least 4 hours or overnight until thick and pudding-like.
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Give it a good stir before serving. For a thinner consistency add extra milk.
Nutrition Facts
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Topping ideas
- Roasted pumpkin seeds
- Hemp hearts
- Finely diced cucumber
- A sprinkle of chaat masala
- Fresh coriander
