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: Use the gunas. 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 (see Mint Belly Bliss).

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 (fried savory pancakes), curries, potato, 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.

1 c	Coconut Flakes
1/4 whole	Lime
1/2 c	Mint
1 tsp	Mustard Seed
1/2 tsp	Raw Sugar
1/8 tsp	Salt (Mineral Salt)
1/4 c	Water

Roast the mustard seeds till the begin to pop. Add all ingredient to a food processor and blend.

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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!