Add a Little Sauce….

AYU test meal.jpg

Hello!  I hope you all have had a great week. I finished my Ayurveda model at school.  I absolutely loved it and am rather sad it is all over.  We had three tests on Friday….a written test on the theory, a practical test where we had to cook three dishes, and a product identification.  The product identification was the hardest part.  We had little dishes of spices, rices, beans, that we had to identify.  We could taste them which really helped.  I studied quite a bit and thus did really well but it was really a challenge.  The pictures below are the two trays that we used to study.  

The dishes we cooked were good…a mixed, spiced vegetable dish, a lentil soup, and a chutney, which really is more like a sauce. (The picture above is the meal, but without many of the vegetables.)  I thought I would share the chutney with you as it is easy, really good, and I think quite versatile. A chutney is intended to have all six tastes in it to make your sure your meal is satisfying. In  Ayurveda, the six tastes are sweet, sour, salty, pungent (what we usually call hot or spicy), bitter, and astringent.  Astringent is not really a taste per say, but a quality of the food that is drying in your mouth.  Think of a deep red wine with lots of tannins, that drys your mouth out.  This chutney has mint and cilantro, chili pepper, lemon juice, a little oil, a few raisins, ginger and garlic.  It seems like a lot of ingredients but they are easy to pull together and then you just combine it all in a blender. You can use this on so many things.  Drizzle on cooked vegetables, eat on baked potatoes, on scrambled eggs, on the side of baked or grilled fish.  It is a condiment so you can keep it in the fridge and drizzle it on everything! I was happy to bring this home from school!  Sorry for the short post but I'll do better this week. We have business classes all week so hopefully it will be an easier week!

Mint and Cilantro Chutney

by Catherine Craig

Prep Time: 30 minutes

Cook Time: 5 minutes

Keywords: blender condiment gluten-free soy-free nut-free sugar-free vegan vegetarian Indian

Ingredients (3/4 cup)

  • 1 ounce raisins
  • 4 Tbsp lemon juice
  • 1 cup lightly packed fresh mint leaves
  • 1 cup cilantro leaves or flat leaf parsley
  • 2 tsp peeled, minced fresh ginger
  • 2 tsp minced fresh garlic
  • 1-2 tsp minced green chiies
  • 1/2 tsp salt
  • 2 tsp sesame oil (not toasted)
  • 1-2 Tbsp water as needed


Put raisins in a small bowl and cover with water. Let soak for 30 minutes to soften. While soaking, prepare all other ingredients.

Drain the raisins and put them in a blender with all the rest of the ingredients, starting with 1 tsp chilies, and 1 Tbsp water. Blend into a thick paste. The consistency should be smooth. Taste. Add more chilies if you like it hotter, more salt or lemon juice if it needs it. Add more water if you need to make it thinner or smoother.

Serve at room temperature. Saves well in the fridge. Eat with rice, dal, roasted or stir fried vegetables, on scrambled eggs, baked potatoes…you name it, it will be good!

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