In Ayurveda, including the 6 tastes in a meal is satisfying for the mind, body and soul, and stimulating for the senses. Each of those 6 tastes plays a vital role that contributes to your health, well-being and vitality, ensuring more of the good stuff (nutrients) goes in, more of the bad stuff (toxicity) comes out and you feel energised and alive.
Sometimes it can be tricky to hit all the right notes and find the right combinations to complete your meal to keep you nourished from the inside out and inspired by what’s on your plate. That’s where condiments kick in. They can turn dishes from average to amazing.
Here are three of my simplest and most satisfying chutneys and accompaniments:
Note: Each recipe serves 4-6
1. Onion And Fig Chutney
- 2-3 large white onions, sliced
- Large handful of organic dried figs
- 50g butter
- 2 tbsp brown sugar
- 1 tsp organic rock salt
- 4 tbsp water
- First, place the butter in a heavy based saucepan and add the sliced onions.
- Add the sugar and salt, stirring slowly, until they begin to caramelize.
- Chop the figs roughly and add to the pan with the water.
- Cover and simmer for 40 minutes until soft, mushy and delicious.
Tip: Serve with roast potatoes, homemade hummus and some steamed green veggies of your choice.
2. Ginger Chutney
- 150g dates (de-stoned)
- 100g sultanas (optional)
- 1.5 inch piece of ginger, grated
- 2 lemons, juiced
- Pinch of salt
- 50-100ml water
This is super easy – simply combine the dried fruit, ginger, lemon juice seasoning and water into a blender and blitz at high speed until smooth. Add water to vary consistency.
Tip: Serve with a Curry or Tagine to add a little spice and a digestion increasing kick.
3. Yoghurt Garlic Sauce
- 2 little cartons or 2 cups of plain yoghurt
- 1-2 cloves of garlic, crushed
- Salt and pepper to season
- Turn out the yoghurt into a bowl.
- Crush the garlic and add to the bowl.
- Season, stir, and serve.
Tip: Great with a Spicy Bean Chilli or Mexican Wraps.
For more information on complete menus – you can check out my cookbook “NOURISH,” which features all my favourite dishes that I serve on yoga retreat.