| Main Ingredients | Herbs and Spices | Kitchen Gear |
| 1 cup dates, deseeded 1/2 cup tamarind, without seeds and fibers (or tamarind paste) 1/2 cup jaggery, powdered or maple syrup, not honey! 2 cups water | 1½ tsp Himalayan pink salt or black salt to taste 2 tsp cumin seeds 2 tsp coriander seeds ½ tsp fennel seeds 1 tsp red chili powder (optional) 1 tsp dried ginger powder ¼ tsp hing or asafoetida | Medium size bowl to mix the ingredients Chopping board Knife Medium size pot to boil Mortar and pestle Note: * For Pitta dosha or Pitta imbalance, omit the chili powder in the recipe. |
Method:
- In a skillet dry roast cumin, coriander, and fennel seeds for about 2 to 3 minutes.
- Powder the roasted seeds in a mortar and pestle or a spice mill.
- In the pot, add the deseeded dates, tamarind, and jaggery (maple syrup) and 2 cups of water. Boil on medium heat for a few minutes.
- Then on low heat, bring the entire mixture to a boil. This should take about 8 to 10 minutes.
- Once the mixture starts to simmer, put in the powdered spices and red chili powder, dried ginger powder, asafetida and the salt.
- Raise the heat to medium low and cook for 4 to 5 minutes more until the mixture thickens.
- Allow to cool and then hand blend, or puree in a blender.
- This chutney can be stored in fridge for long and taken in small quantities.
- Enjoy as a condiment with your meals.
Sonia offers seasonal Ayurveda Cooking Classes at PranaShanti Yoga Centre. Her next offering of Food As Medicine is September 19, 2020 and features the Ayurvedic diet and lifestyle approach to managing the air element.