Chutneys are savory Indian condiments that can add flavor and complexity to any dish. This cooling mint chutney is especially pacifying to pitta dosha, but balances vata and kapha as well.
Mint is a tridoshic digestive herb that soothes the stomach. It is sweet and cooling, making it especially beneficial to pitta. Various versions of this chutney are often used as a dipping sauce for samosas and other appetizers, but it is equally delicious served over kitchari or other rice dishes.
Mint Chutney
V↓ P↓ K↓
Ingredients
1 cup fresh mint leaves, washed and loosely packed
1/2 cup fresh cilantro leaves, washed (optional)
2 tablespoons unsweetened grated coconut
1 tablespoon sesame seeds
1 tablespoon lemon juice
1/2 teaspoon sea salt
1 tablespoon fresh ginger root, peeled and grated or chopped finely
1 teaspoon raw honey
1/4 cup filtered water
Preparation
Add all ingredients to a food processor, and process until desired smoothness.
Store in an airtight container in the refrigerator for up to one week.
