Coconut Cucumber Mint Chutney

This sauce was inspired by the shifting of spring into summer in California, and the heat waves that come with it. In Ayurveda, when the weather gets hot we don’t necessarily eat cold foods or drink cold drinks to cool down. But we will consume things that will have a cooling effect internally; like cucumber, mint, cilantro, coconut. 

All of those ingredients, by the way, are in this sauce. 

As my fiance always says, “you don't eat this sauce….you drink it.”

Which is true. Its that tasty! Besides serving it alongside a dosa (pictured above), this can be a tasty chutney for a quinoa salad, grilled summer squash, or even alongside some fresh water fish.  

INGREDIENTS:

1 cup finely diced slightly peeled cucumber- save ½ cup to mix in at the very end 

½ cup cilantro leaves

½ cup mint leaves 

4 tbsp organic coconut milk 

2 tbsp coconut yogurt or plain cow yogurt

½ tsp lightly toasted cumin seeds

2 tsp lime juice 

1 tsp maple syrup 

1 tsp fresh ginger 

½ tsp turmeric powder 

¼ tsp freshly ground black pepper 

INSTRUCTIONS:

1. First take all of the ingredients, except half a cup of the cucumbers, and the mint and cilantro. 

2. Blend the remaining ingredients to a smooth consistency in a nutribullet, vitamix, or high speed blender. 

3. Then add the mint and cilantro and lightly blend again, for 1 or 2 seconds. 

4. Lastly, simply stir in the remaining cucumbers so the chutney has a chunky consistency to it. I find this usually makes 2-3 servings, so don't be shy!