Better Health through Digestion with an Ayurvedic Diet
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.
|1 c||Coconut Flakes|
|1 tsp||Mustard Seed|
|1/2 tsp||Raw Sugar|
|1/8 tsp||Salt (Mineral Salt)|
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Sometimes with fresh basil or cilantro or even parsley, depending on season and availability, the recipe can be adjusted for taste with more or less salt or lime, and is fabulous with an avocado instead of coconut. Sometimes I'll toast 1 tsp cumin seeds, 1/2 tsp oregano and pinch of hing in a tsp of oil and mix them in with the avocado and the central green for variations on my "Emerald Relish". Parsley makes the best emerald color and is a yummy kidney warmer and staple for our winter holidays without coconut or avocado.
Basil is also warming, but so available in summertime I just leave out the mustard seed; with avocado and thinned with extra olive oil, it is regularly requested at family holidays on pasta if we can find enough basil. Cilantro helps with chelation as well as Pitta cooling like the mint.
These get called a relish with corn on the cob or veggie burgers, chutney with Indian food, and salsa on tortillas. Delish on sandwiches, for sure!
OH do I love these recipes! And then we can play with mint and beet or carrot, maybe add limonene rich, cancer reversing organic essential oil of orange zest, and.... the play just keeps playing. Joyful tastes for your joyful belly and overall vitality!
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