Coconut chutney

Makes approximately 3 cups

Doshic Notes
Vata :: Balancing
Pitta :: Balancing
Kapha :: Balancing

INGREDIENTS
Coconut Chutney
2 cups unsweetened, shredded coconut
1 1/2 inch piece of fresh ginger, peeled and chopped fine
1 tablespoon fresh cilantro leaves
1/2 small green chili, chopped
2 cups water
2 tablespoons ghee
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1 pinch hing
4 curry leaves, fresh or dried
1/2 fresh lime
1/4 teaspoon salt

PREPARATION
Put the coconut in a blender with the ginger, green chili and cilantro. Add the water and blend until smooth.

Heat a saucepan on medium and add the ghee, mustard seeds, cumin seeds, hing and curry leaves. Cook until the seeds pop.

Pour the spices into the blended mixture. Squeeze in juice from the lime, stir in salt and gently mix.

Store in refrigerator. Keeps for 2-3 days.

This is tridoshic, but kapha can increase the hing, mustard seeds and chilies.

© 1994, Excerpted with permission from Ayurvedic Cooking for Self-Healing
by Usha and Dr. Vasant Lad

Makes approximately 3 cups

Doshic Notes
Vata :: Balancing
Pitta :: Balancing
Kapha :: Balancing

INGREDIENTS
2 cups unsweetened, shredded coconut
1 1/2 inch piece of fresh ginger, peeled and chopped fine
1 tablespoon fresh cilantro leaves
1/2 small green chili, chopped
2 cups water
2 tablespoons ghee
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1 pinch hing
4 curry leaves, fresh or dried
1/2 fresh lime
1/4 teaspoon salt

PREPARATION
Put the coconut in a blender with the ginger, green chili and cilantro. Add the water and blend until smooth.

Heat a saucepan on medium and add the ghee, mustard seeds, cumin seeds, hing and curry leaves. Cook until the seeds pop.

Pour the spices into the blended mixture. Squeeze in juice from the lime, stir in salt and gently mix.

Store in refrigerator. Keeps for 2-3 days.

This is tridoshic, but kapha can increase the hing, mustard seeds and chilies.