Ingredients for Ayurvedic Mint chutney

Three cups of fresh mint leaves

A cup of water

One cup of shredded, unsweetened coconut

One inch piece of fresh ginger peeled and finely chopped

One tablespoon of ghee

Half teaspoon of cumin seeds

Half teaspoon of black mustard seeds

A pinch of hing

Four fresh curry leaves

One-fourth teaspoon of salt

The juice of half lime

Method for Ayurvedic Mint chutney
To prepare Ayurvedic mint chutney, wash the mint leaves after removing it from the stem. Blend mint, water, coconut, ginger, chilly on medium speed until it becomes a fine paste and mix it well. On the other side, heat a saucepan on medium flame and when heated add the ghee, cumin seeds and hing followed by mustard and curry leaves. Cook till the seeds pop, cool and add it to the mint paste. Finally squeeze the limejuice add salt and stir it well. The Ayurvedic mint chutney is ready.

Ayurvedic Mint chutney should be stored in a refrigerator and use when required. Mint chutney is a good appetizer and provides roughage and therefore it is good for intestines and people suffering from constipation.