Chutneys are condiments served with a meal to support the digestive fire and add a hit of flavor or reduce the potential effects of other powerful ingredients you are serving. Raisins and pomegranate are astringent (drying), which helps keep Kapha in check. Ginger’s heat also helps pacify Kapha and supports the digestive fire.
This chutney creates a wholesome sweet flavor that can satisfy a sweet tooth without elevating Kapha (as long as it is taken in moderation). It’s particularly useful in the spring when Kapha is naturally higher. Its sweetness also makes it pacifying for Vata and Pitta.
If pomegranate juice is hard to find, you can substitute cranberry juice (which is also astringent) and still pacify Kapha. However, cranberry is far more sour, so pomegranate is a better choice for those with a sour stomach, hyperacidity or Pitta elevation – or if serving in the summer when Pitta can be easily elevated.
- 1 cup black raisins
- ½ inch fresh ginger, peeled and minced
- ½ cup pomegranate juice (or substitute cranberry juice)
- juice from half a lemon
- ¼ tsp cardamom powder
- two sprinkles of salt
- 1 teaspoon raw honey (optional)
- Put all the ingredients in a bowl to soak for 30 minutes (or longer).
- Mix in a blender or food processor just until mixed and still a bit chunky.
- Store in a glass jar with a tight lid in the refrigerator for up to 3 or 4 days.