Working Girl Ayurveda – How To Make Ayurvedic Chutneys

A fantastically tasty way to help balance your dosha.

All chutneys gluten and dairy free.

Vata Dosha 

Vata Balancing Mango Chutney

Ingredients

3 large ripe mangoes, peeled and chopped

1 cup extra virgin olive oil

1/2 cup grated fresh ginger

4 tablespoons lemon juice

3 tablespoons raw organic sugar

2 teaspoons ground cinnamon

1 1/2 teaspoons ground cardamon

½ teaspoon ground cloves

1 cup chopped cilantro

Method 

1. Coarsely blend all the ingredients except the cilantro using a blender or food proceesor. Add more seasoning if necessary.
2. Transfer the chutney to a serving bowl and add the cilanto.

Kapha Dosha 

Kapha Balancing Ginger and Raisin Chutney

Ingredients

1 cup of raisins

3 tablespoons of grated fresh ginger

Juice of 1 orange

Juice of 1 lemon

1 tablespoon of maple syrup

2 teaspoons ground cinnamon

½ teaspoon ground cardamon

Method 

1. Coarsely blend all the ingredients using a blender or food processor. Add more seasoning if necessary.
2. Transfer the chutney to a serving bowl.

Pitta Dosha 

Pitta Balancing Cilantro Chutney

Ingredients

3 cups chopped cilantro

3 tablespoons of grated fresh ginger

4 tablespoons organic soy yoghurt

1 teaspoon of maple syrup

1/3 cup filtered water

Salt to taste

Method

Sir together all the ingredients in a mixing bowl. Add salt to taste. Cover and refrigerate until ready to serve

All 3 Doshas 

Apple Chutney 

Ingredients

3 medium sized organic apples, peeled and chopped into small pieces

2 small pieces of fresh ginger shredded or finely minced

1 crushed dried red chilli (or more to taste depending on desired heat / remove seeds to reduce heat / avoid for Pitta)

2 large pinches of cumin seeds

½ tablespoon of ghee or oil

Juice of a ¼ fresh lemon

¼ cup unrefined sugar (reduce for Kapha)

Spices (reduce for Pitta)

4 large pinches of cinnamon powder

3 large pinches of nutmeg powder

2 large pinches of turmeric powder

1 large pinch of clove powder

1 small pinch of salt

Recipe

1. Heat the ghee or oil in a small saucepan.
2. Add a large pinch of cumin seeds to the hot ghee.
3. As soon as the seeds begin to crackle and roast, add the crushed dried red chilies followed almost immediately by the minced ginger.
4. Once the ginger has been added, add the apples followed by the spices.
5. Add the salt, stir everything together and adjust to a low simmer.
6. Add the lid for cooking.
7. When apples become soft (usually after 5 to 8 minutes) add the sugar and cook for another 1 to 2 minutes.
8. Remove from flame and add fresh lemon juice.

Photos: Apple Chutney