Essential

145

Chutneys

Mint chutney

1 cup fresh mint leaves
2 tbsp grated coconut
1 tbsp sesame seeds (opt)
1 tbsp lemon juice

1 tbsp grated fresh ginger

1 tsp honey

¼ cup water

Place in a blender and blend until smooth.

Fruit chutney

½ cup fresh pineapple
1 apple
¼ cup raisins
¼ cup dates

¼ cup apricots

½ cup fresh coriander

¼ tsp turmeric

¼ tsp cayenne pepper

Chop the pineapple, apricots, dates and coriander. Place in a small pan and add the other ingredients. Cover with
boiling water and simmer until almost all the liquid has gone.
For spicier chutney add 2 tsp kapha churna.

Kapha chutney

½ red pepper
1 tsp fresh ginger – g r a t e d
1 tsp kapha churna

Pinch hing or jerk

½ tsp honey (opt)

1 tsp pumpkin seeds - g r o u n d

Simmer pepper, ginger, churna and hing in 1 cup hot water until liquid has gone. Allow to cool and then add
pumpkin seeds and honey.

Fig & pear chutney

6 dried figs – chopped
3 pears - chopped
¼ cup raisins

1 tbsp coriander - f r e s h

1 - 2 fresh apricots - chopped

1 tsp Kapha churna

Place all the ingredients in a small pan and cover with boiling water. Simmer until all the liquid has gone.

Date & pear chutney

4 pears (dried) - chopped
8 dates
½ tsp paprika

1 tsp parsl e y - d r i e d

¼ tsp ginger - g r o u n d

½ tsp French mustard

Place all the ingredients in a small pan and cover with boiling water. Simmer until all the liquid has gone.

Fre s h gree n chutney

1 cup parsley/coriander- chopped
Juice of 1 lemon
¼ tsp cayenne pepper

¼ cup almonds - flaked

¼ cup water

Salt to taste

Place in a blender and blend on a low speed until smooth.