Chutney is a spicy Indian condiment which made of ingredients including fruits and vegetables, sugar and spices, herbs, coconut, vinegar, salt, pepper, and more. Ingredients can be altered or added to make the chutney suitable to your dosha or personal taste. It’s a great way to incorporate all six tastes—sweet, sour, salty, bitter, pungent, and astringent—to create an Ayurvedically balanced meal.
Experiment with chutney by adding different ingredients, using a mortar and pestle instead of a blender to get different textures, and serving with various dishes such as vegetables, rice, and dipping breads into, and using it as a condiment on sandwiches, and as a marinade for grilled vegetables. Chutney not only tastes delicious, it can improve digestion and relieve bloating. The following recipe is a tridosha-balancing recipe that is especially comforting during summer as it serves to cool down the body.
RECIPE: Tridosha-Balancing Green Chutney
3 cups fresh cilantro, washed with stems removed
1 cup water
1 cup unsweetened, shredded coconut
1/2 small green chili, chopped
1 inch piece of fresh ginger, peeled and hopped fine
1 tablespoon ghee
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon fennel powder
4 curry leaves, fresh or dried
1/2 fresh lime
1/4 teaspoon pink Himalayan salt
- Place cilantro leaves, water, coconut, chili, fennel powder, and ginger in a blender.
- Blend at high speed until well mixed into a finely ground paste.
- Heat a saucepan on medium. Add the ghee, cumin seeds, mustard seeds, and curry leaves. Cook until the seeds pop. Cool and mix well into the cilantro paste.
- Squeeze in the juice of the lime, add the salt, and stir gently.
Good for 2–3 days, stored in the refrigerator.