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Kushy’s Coriander Mint Chutney Chia Pudding

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 I originally made a batch of coriander mint chutney for him to have with his chickpea fritters and vegan omelettes.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.
Courses:
Servings: 2
Ingredients
  • 1 cup fresh coriander, packed
  • 1/2 cup fresh mint leaves
  • 3/4 cup unsweetened soy milk or coconut milk (soy milk will give more protein and coconut milk will make it creamier)
  • 1/2 cup unsweetened coconut yogurt
  • 1 tbsp lemon juice
  • 1/2 inch fresh ginger (grated)
  • 1 small green chilli (optional)
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp chaat masala
  • 1/4 tsp salt
  • 1 tsp maple syrup (optional, to balance the flavours)
  • 1/4 cup chia seeds
Instructions
  1. 1
    Add the coriander, mint, milk, coconut yogurt, lemon juice, ginger, green chilli, cumin, chaat masala and salt to a blender.
  2. 2
    Blend until completely smooth and creamy.
  3. 3
    Pour into a bowl and stir in the chia seeds until evenly distributed. Optional add maple syrup.
  4. 4

    After 15 mins, whisk the chia pudding again then refrigerate for at least 4 hours or overnight until thick and pudding-like.

  5. 5
    Give it a good stir before serving. For a thinner consistency add extra milk.

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
Read it online: https://makeitbrunch.com/recipe/kushys-coriander-chutney-chia-pudding/