Plum Chutney

(from The Raj Recipe Book, available at The Raj Maharishi Ayurveda Health Center)

The following recipe is good for pacifying Pitta dosha and makes 1 1/2 cups.

• 1 1/2 c. red or purple plums
• 1/2 Tbl. peeled, fresh ginger root, minced
• 1/4 tsp. each cloves, mace, cinnamon, coriander and turmeric
• 1/2 tsp. fennel
• 1/4 tsp. salt
• 1/2 c. grape juice -optional,  I added water and was fine
• 1 1/2 c. granulated sugar - less sugar
• grated peel of one orange

Dry roast the ginger root, spices and fennel seeds. Add plums, salt, juice, sugar and grated orange peel.

Raise the heat slightly, and stirring constantly, bring to a boil. Reduce the heat and cook the chutney about 1/2 hour.

In ayurveda there are only three seasons: the cold and dry fall/ winter (Vata season), the cool and wet spring (Kapha season), and summer (Pitta season), which can be scorching hot.

For more information on ayurvedic cooking, visit http://www.theraj.com/ or www.mapi.com.