Ayurvedic Cooking

Ayurvedic touch to Modern and Traditional Vegetarian recipes [Yummy & Easy Recipes without Onion, Garlic, Soy, Mushroom and Nightshades(Tomato/Potato/Bell Pepper/Eggplant)]

Tridoshic Chutney | Mixed Vegetable Chutney – SideDish for Idli/Dosai/Roti

Tridoshic Chutney

Tridoshic Chutney

Makes: 1 cup

Ingredients: (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Chopped Carrots – 1/4 cup
  • Chopped Ridge Gourd – 1/4 cup
  • Chopped Ginger – 1 tbsp
  • Chopped Celery – 1/4 cup
  • Mint leaves – 3/4 cup (Loosely packed)
  • Cilantro – 10 sprigs (approx.)
  • Urad dhal – 1 tbsp
  • Cumin seeds – 1/2 tsp
  • Mustard seeds – 1/4 tsp
  • Turmeric powder – 1/8 tsp
  • Curry Leaves – 4
  • Dates – 1
  • Juice of Sweet Tamarind – 2 tbsp
  • Asafoetida – a small pinch
  • Ghee/Oil – 2 tsp
  • Salt – to taste

Get Started:

  • Heat oil/ghee in a pan and add mustard seeds.
  • Once the seeds pop, add cumin seeds, urad dhal, curry leaves and asafoetida.
  • Saute in low flame for a minute.
  • Then add all the veggies, turmeric powder and cook it covered in low flame till the veggies turn soft.
  • Add tamarind water, salt and cook till the raw smell of the tamarind leaves.
  • Switch off the stove and add mint and cilantro.
  • Let it cool and the grind it into a fine paste.

Healthy and Tasty Mixed Vegetable chutney is ready!

Enjoy this chutney with Idli, Doasi, Poori or hot Phulka.


  • Cooked carrots are tridoshic.
  • Celery aggravates Vata but pacifies Pitta and Kapha.
  • Ridgegourd Pacifies Pitta but aggravates Vata and Kapha.
  • Mustard seeds and Asafoetida will help in the case of Vata and Kapha aggravation.
  • Fresh ginger is Tridoshic in moderation.
  • Mint and Cilantro are tridoshic.

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