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Broccoli and Cauliflower with Chutney Sauce

Broccoli and Cauliflower with Chutney Sauce



  • 3 tablespoons of peach chutney 
  • Juice of ½ lemon 
  • 1 teaspoon of Organic Vata Churna 
  • ½ teaspoon of salt 
  • ½ head of cauliflower 
  • 1 pound of broccoli 



  1. Prepare cauliflower and broccoli by cutting into florets and peeling broccoli stalks and slicing into quarter-inch rounds. 
  2. Steam the vegetables for 10 to 15 minutes until tender. 
  3. In a small saucepan, add peach chutney, lemon juice, salt and Churna. Stir over a medium heat, stirring constantly until heated through. 
  4. Spoon the sauce over the vegetables and serve immediately. Serves 4 as a side dish.


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