The perfect accompaniment to kitchari is mint chutney. This refreshing condiment stimulates digestion, comforts your taste buds and adds to meal satisfaction. As you come off your pancha karma or kitchari cleanse, begin adding mint chutney alongside cleansing kitchari, Tridoshic Yam Kitchari or Kitcheri with Cauliflower and Peas.
Makes approximately 2 cups
- 3 cups fresh mint leaves
- 1 cup water
- 1 cup shredded, unsweetened coconut
- ½ small green chilli, chopped
- 1" piece fresh ginger, peeled and chopped fine
- 1 Tb ghee
- ½ tsp cumin seeds
- ½ tsp black mustard seeds
- 1 pinch hing
- 4 curry leaves
- ½ lime
- ¼ tsp salt
- Wash the mint leaves and discard long stems.
- Put the mint, water, coconut, chilli and ginger into a blender and blend on medium until it is a well mixed and finely ground paste.
- Heat a saucepan on medium and add the ghee, cumin seeds, mustard, hing and curry leaves. Cook until the seeds pop.
- Cool and add to the mint paste.
- Squeeze in the juice from the lime.
- Add salt and stir well.
- Store in refrigerator, keeps for 2-3 days.
Source: Usha & Vasant Lad, Ayurvedic Cooking for Self-Healing (New Mexico, The Ayurvedic Press, 1994).
Alakananda Ma M.B., B.S. (Lond.) is a Certified Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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