Coconut Mint Chutney
Coconut mint chutney is a perfect example of how Ayurveda principles can be used to balance forbidden ingredients. Ayurveda creates balance through relationship. Ingredients can be paired against one another to offset their effects. That special, yet easy to acquire skill opens up a world of possibilities.
Here's how it works: Mint is forbidden for Vata because it is drying and dispersing. Mustard seed is forbidden to Pitta because it is heating. Coconut is forbidden to Kapha because it is heavy. Mixed together, coconut mint chutney is a yummy 'tri-doshic' treat, healthy for all three doshas. Mint makes coconut light for Kapha. Mustard seed makes coconut warm for Vata and Kapha. And coconut anchors the uplifting qualities of mint and mustard seed for Pitta and Vata.
Ayurvedic specialists disagree on whether or not mint is heating. It depends on the variety. Either way, mint clears the stomach and useful for nausea due to heaviness.
Coconut mint chutney is an Indian classic and one of our favorites. Used as ubiquitously as our beloved ketchup, coconut mint chutney is a refreshing garnish on dosas, curries, chick peas and just about any dish.
What Makes a Chutney a Chutney?
Chutneys are condiments. Chutney-like American condiments include relish, tartar sauce, barbecue sauce, and ketchup. Chutneys typically combine four or more of the six tastes, especially sweet, sour, salty, and pungent. Where Americans shy away from bitters, Indian chutneys are more likely to include them.
Ingredients
Preparation:
Roast the mustard seeds till they begin to pop. Add all ingredients to a food processor and blend.
