Cooling Cilantro-Mint Coconut Chutney (Ayurvedic Summer Recipe)

Looking for an Ayurvedic recipe for summer that is quick, cooling, and supports your digestion? This cilantro-mint coconut chutney is a classic Ayurvedic staple, especially beneficial for balancing Pitta dosha during hot weather. Fresh herbs like cilantro and mint are known in Ayurveda for their cooling properties, while coconut adds a soothing creaminess that helps reduce heat in the body. Use it as a dip for steamed vegetables, a spread in wraps, or thin with water for a refreshing summer salad dressing. It also pairs beautifully with savory breakfasts like dosa or savory oatmeal.

Why This Ayurvedic Cilantro Mint Chutney Supports Summer Health

In Ayurveda, summer is ruled by Pitta dosha, bringing heat, intensity, and sharpness. To stay in balance, meals should be:

• Cooling (mint, cilantro, coconut)

• Digestive (ginger, lime)

• Light and fresh

This chutney checks all the boxes while adding the creamy, soothing properties of coconut, which offers additional cooling and healthy fat for balancing digestive heat without heaviness.

Ingredients (Makes ~1 cup)

• 1 bunch fresh cilantro (tender stems okay)

• ½ bunch fresh mint leaves (stems removed)

• ¼ cup unsweetened shredded coconut (or fresh grated coconut if available)

• Juice of 1 fresh lime

• 1 tsp fresh grated ginger

• Pinch of Himalayan or sea salt

• Optional:

  • ½ tsp maple syrup (if herbs are bitter)

  • ¼ small green chili (for a mild kick)

• 2–4 Tbsp filtered water as needed for blending

Instructions

• Rinse cilantro and mint thoroughly, removing thick mint stems.

• Combine all ingredients in a high-speed blender or food processor.

• Blend until smooth, adding water 1 tablespoon at a time to reach your desired consistency.

• Taste and adjust:

  - More lime for brightness

  - Salt for balance

  - Maple syrup to mellow bitterness

How to Store

Store in a glass jar or airtight container in the refrigerator for 4-5 days for freshness. You can also freeze in ice cube trays for future use.

Ways to Use Your Cooling Chutney

• Drizzle over grain bowls or salads

• Serve with kitchari, roasted vegetables, or dosa

• Use as a dip for steamed veggies or crackers

• Thin with water for a summer salad dressing

Ayurvedic Tip

If you experience heat, irritability, acid reflux, skin breakouts, or inflammation during summer, this chutney is a delicious, simple way to support daily pitta balance.

Share Your Summer Ritual!

If you try this Ayurvedic cilantro-mint coconut chutney, tag me on Instagram [@r.sun.moves] so I can celebrate your seasonal wellness practices with you.