Ayurveda teaches us that food is truly medicine when in alignment with our unique constitution, and when it supplies us with a balanced digestive fire and regularity.
One way to add some more medicinal quality to your meals is through chutneys. Not only do they provide additional nutrition and flavor, but depending on the recipe, ingredients can be tailored for your unique needs to help balance your doshas and digestive fire.
I included fresh mint, basil, and parsley in this one. Often I will add cilantro, too. They are all very cleansing, full of vitamins and minerals, and act as digestive aids. The pumpkin seeds and dates offer the needed grounding for Vata and Pitta dosha, and both supply a healthy dose of iron and magnesium. Salt helps you retain the nutrients and adds a bit of heat for digestive strength.
I have had this chutney with breakfast, lunch, and dinner. I love how grounding it is for me, and all the fresh green herbs provide a healthy dose of prana.
This recipe is sattvic and builds ojas, which is the vital energy that sustains your strength, immunity, and happiness.
Watch my video below to see how to make this super simple and delicious chutney.
Date & Pumpkin Seed Green Chutney Recipe:
1 handful each of any fresh herbs like Parsley, Mint, Basil, and Cilantro
1 Tbsp Pumpkin Seeds
2 Dates, chopped & seeds removed
Pinch of Himalayan Pink Salt
Water
.
Put all of this in a blender & pulverize, adding water until you reach your desired consistency.
Notice I don't have exact amounts of the herbs - I often don't measure. Experiment for yourself and see what ratio you prefer.
This recipe is very balancing for Vata and Pitta.
For Kapha:
Use only 1 date (could sub with 1 Tbsp of pre-soaked raisins)
Add 2 tsp fresh Ginger Root
Kaphas need less sugar and more heat.
Vata would do well to add Ginger, but I would leave it out for Pitta to keep this cooling.
Drizzle over the top of your meals or add it to your bites. I pour mine on with abandon. It’s so delicious and provides such beautiful medicine.