Chutney's with Basil and Mint
Basil and Mint open the channels, both physical and vibrational. In that way, they allow for nourishment to be carried deep into the dhatus or tissues. Basil works deeper than mint but slower. So it's a good idea to alternate them in your chutneys. Never cook with them but you can chop them finely and sprinkle on the food once it is no longer steaming.
My favorite way of adding Basil or mint to my meal is by making chutneys. I am particularly fond of Grape / Basil Chutney.
Here is the recipe for Grape/Basil Chutney (from Vaidya Mishra’s Health Compendium) This makes about 1 cup of chutney. It's so delicious that it won’t last long.
In the bottom of a wand blender, I put 1-2 tbsp of olive oil and the juice of 1 small lime, 1/8 tsp of salt and 1/2 tsp of Mum’s Masala. Then add about 1 cup of organic seedless grapes and “some” Basil. I use about 10-12 large leaves or about 1/2 cup loosely packed. You can play around with the amount. Once you make it a few times you will know whether you like more or less Basil.
You can get this ready well ahead of time and then just before you serve your meal and everything is ready for the table, then whisk the ingredients until they liquify and blend together.
This chutney will perk up any meal and make your taste buds sing. You can use the same process with pears and mint, or peaches and peppermint. I have even used plums and mint or basil.
If using apple I usually grate the apple into a small pan and cook it with ghee, Mum's masala and a bit of salt. It only takes 3-5 minutes for the apple to cook. Then I let it cool and add lime and serve. This is also a delicious chutney. The chutneys are a great way to get nourishing Soma into your meal and also more spices and there wonderful aromas that communicate to all your cells.
My favorite way of adding Basil or mint to my meal is by making chutneys. I am particularly fond of Grape / Basil Chutney.
Here is the recipe for Grape/Basil Chutney (from Vaidya Mishra’s Health Compendium) This makes about 1 cup of chutney. It's so delicious that it won’t last long.
In the bottom of a wand blender, I put 1-2 tbsp of olive oil and the juice of 1 small lime, 1/8 tsp of salt and 1/2 tsp of Mum’s Masala. Then add about 1 cup of organic seedless grapes and “some” Basil. I use about 10-12 large leaves or about 1/2 cup loosely packed. You can play around with the amount. Once you make it a few times you will know whether you like more or less Basil.
You can get this ready well ahead of time and then just before you serve your meal and everything is ready for the table, then whisk the ingredients until they liquify and blend together.
This chutney will perk up any meal and make your taste buds sing. You can use the same process with pears and mint, or peaches and peppermint. I have even used plums and mint or basil.
If using apple I usually grate the apple into a small pan and cook it with ghee, Mum's masala and a bit of salt. It only takes 3-5 minutes for the apple to cook. Then I let it cool and add lime and serve. This is also a delicious chutney. The chutneys are a great way to get nourishing Soma into your meal and also more spices and there wonderful aromas that communicate to all your cells.
Comments
Post a Comment