Ingredients for Ayurvedic Coconut Chutney

One and half inch piece of fresh ginger peeled and finely chopped

Two cups of unsweetened and shredded coconut

Half green chilli chopped

Two cups of water

One tablespoon of fresh coriander leaves

Half teaspoon of black mustard seeds

Half teaspoon of cumin seeds

Two tablespoon of ghee

A pinch of hing

Half of a fresh lime

One-fourth teaspoon of salt

Four fresh curry leaves

Method for Ayurvedic Coconut Chutney
To prepare Ayurvedic coconut chutney, blend coconut along with ginger, green chilly and coriander. Add water and blend till it forms a smooth fine paste. On the other side, heat the saucepan on medium fire and add ghee, mustard seeds and cumin seeds along with hing and curry leaves. Stir gently until the seeds pop. Pour the spices in to the blended mixture, squeeze limejuice, stir in salt and mix it gently. Store in a cool place and finish it within two to three days.

Coconut has cooling properties and hence good for Pitta dosha. People with Kapha dosha can increase hing, chillies and mustard seeds.