Digestion10 min
Fresh pudina chutney and mint water for summer digestion
In the heat, appetite drops and heavy meals sit badly. A bright green chutney of mint and coriander, or a jug of mint-lemon water, freshens the palate and keeps summer digestion comfortable.
The Ayurvedic view
Summer is pitta season: the body is hot, thirsty and easily irritated, and the digestive fire, oddly, becomes weaker. Ayurveda suggests lighter, fresher food and cooling herbs. Mint (pudina) and coriander are aromatic and refreshing, and a spoonful of chutney with lunch makes simple dal-rice or roti-sabzi more appetising without adding heat.
Ingredients
- 1 cup mint leaves and ½ cup coriander leaves, washed
- 1 small green chilli (optional), ½ inch ginger
- Juice of ½ lemon, ½ teaspoon roasted cumin powder, rock salt to taste
- For mint water: a few mint leaves, lemon slices and a pinch of black salt in a jug of water
How to prepare
- Grind the chutney ingredients with 2–3 tablespoons water into a smooth paste.
- For mint water, lightly crush the leaves, add lemon and salt and let it sit for 30 minutes.
How to use
- Eat 1–2 tablespoons of chutney with lunch; refrigerate and use within two days.
- Sip mint water through the day instead of fizzy drinks.
Helpful habits
- Make lunch the main meal and keep dinner light in summer.
- Choose cooling foods: cucumber, lauki, watermelon, buttermilk and moong dal.
Precautions
- Wash leaves very well — raw herbs can carry germs; skip raw chutney when travelling or if water quality is doubtful.
- Mint can worsen reflux in some people; reduce or skip if it triggers heartburn.
- Leave out the chilli for children and anyone with acidity or piles.
