I’m a simple-morning-porridge kind of girl. Nothing feels more satisfying, uplifting and nurturing than a bowl of creamy porridge of any kind. Made with oats, millet, quinoa, rice, amaranth, or polenta, I’m all yours. On cold mornings, as most of them are here in the Netherlands, I wrap myself in a blanket along with a steaming hot breakfast in a bowl. As the weather shifts and temperatures rise, a room temperature, soup consistency porridge comes into play. If morning shows the day, most of my days feel grounding, warm and mellow.
To mix things up a little, seasonal toppings are the highlight to add some colour, texture and flavour. In Ayurveda, balancing all 6 tastes in each meal is essential. Only then we won’t have afterward cravings, our hunger will be satiated and all bodily tissues will be properly nourished.
Different condiments, such as chutneys, are a simple and delicious way to include all tastes into a meal. They can be specifically made for each constitution and season by carefully adjusting the proportion of each ingredient, of each taste.
This tangy chutney, though predominantly sweet and sour in taste, also includes bitter, astringent, pungent and salty tastes. It can be used as a delicious topping on your morning porridge and pancakes, instead of jam on bread or served with variety of desserts where it will balance the excess sweetness and promote digestion.
While rhubarb is still in season, I like to make chutney along with strawberries, a match made in heaven. But later in the season I will replace them with plums, mangoes or peaches.
Feel free to adjust the amounts given bellow to your own liking. We all have different taste preferences, wisely understood in Ayurveda, as guided by the differences in our constitution. Though this chutney is balancing for all the three doshas, you might consider following suggestions. If you are a predominately Kapha person, reduce maple syrup and use the chutney sparingly. Pitta people should reduce lemon juice or even replace it with lime which is less sour and has sweet post-digestive taste. Vata people will enjoy this chutney most, as it is predominantly sweet and sour, tastes that balance the Vata dosha.
RHUBARB AND STRAWBERRY CHUTNEY
- 3 cups rhubarb, diced into 2-cm chunks
- 3 cups strawberries, halved
- 4 cm fresh ginger, grated
- whole vanilla bean, or 1 tbsp vanilla bean powder or vanilla extract
- 1/3 – 1/2 cup maple syrup, can be replaced with rice syrup, jaggery or unprocessed sugar
- 1/2 teaspoon pink Himalayan salt
- 2-3 organic un-waxed lemons – juice and zest (2 teaspoons)
Sterilised glass jars
- Prepare all the ingredients by trimming and dicing the rhubarb stalks. Halve the strawberries, grate the ginger, juice the lemons and grate the zest.
- Set aside half a cup of diced rhubarb and half a cup of strawberries you will be adding during cooking.
- Combine all the remaining ingredients in a large pot and bring to a simmer. Cook over medium heat, stirring frequently for 7-10 minutes.
- As the mixture starts to break down, add the remaining rhubarb and strawberries, and cook for another 7-10 minutes. This way you will have a more chunky texture, with tender strawberry and rhubarb bites. However, if you prefer, you can cook it all together.
- Remove from heat and while still hot, fill a sterilised glass jar.