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Grapefruit Chutney

from Ayurveda Today, Volume 26, Number 4, Spring 2014

Serves 4

Flavorful Chutneys and Relishes

Definition: A sauce or relish of East Indian origin often compounded of both sweet and sour ingredients, such as fruits and herbs, with spices and other seasoning. Perhaps it is because we seem to be having a ‘true’ winter this year, I have been eating, drinking and loving grapefruit. Here are some facts about grapefruit. It is an important source of Vitamin C and bioflavonoids. It contains minerals such as calcium, phosphorus, and potassium. These minerals are important in strengthening the gums, arteries, and circulation in general. It has a sweet, sour, and pungent quality which can increase bile and mucous, but it decreases wind. Because of these properties, grapefruit stimulates the appetite, improves digestion, relieves constipation, energizes the body, nourishes the heart, and enlightens the mind. It can increase appetite during pregnancy and helps to overcome alcohol intoxication. It is has also been found useful in cleansing the liver. Even though grapefruit is acidic, it is an alkali forming food (prabhav) helping to balance the acid reactions of other foods. Fasting on grapefruit juice with the pulp for 3 days purifies the stomach, digestive tract, and liver. Grapefruit peel has a sweet, pungent, and bitter energy. Like most citrus peel, it helps to regulate the spleen/pancreas digestive energy. It can be used to alleviate intestinal gas, pain, and swelling and promote peristalsis. It is also beneficial in treating congestion of the lungs. To make a tea, you can simmer fresh or dried peel for 20 minutes. Doshic Notes Vata :: – Pitta :: +- Kapha :: +-


1 ruby red grapefruit, peeled, cut into thin rounds then small pieces 1/2red pepper, diced 1 small jalapeno pepper, diced 1 Tbs fresh ginger, grated 1/4 cup mint leaves, thinly sliced 1/4 cupcilantro, chopped 1 Tbs olive oil 1 Tbs apple cider vinegar salt and pepper to taste


I put together a chutney/relish to help stimulate appetite during the spring kapha season. Mix all ingredients together in bowl. Cover and let sit for 40 minutes or so. Stir occasionally. Can be served over an avocado or used alongside your favorite dhal and rice dish. I found this to be light, nourishing, and a great digestive stimulant.
Lisa Costlow completed the Ayurvedic Studies Programs 1 and 2. Her enthusiasm, encouragement to others, and love for continued personal study of Ayurveda is a real asset to her clients. Lisa offers Ayurvedic consultations and therapies in Santa Fe, New Mexico. She can be reached at lc2hawks@aol.com

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The spiritual journey starts here

Picture of Vasant Lad BAM&S, MASc

Vasant Lad BAM&S, MASc

A native of India, he served for three years as Medical Director of the Ayurveda Hospital in Pune, India. He was Professor of Clinical Medicine at the Pune University College of Ayurvedic Medicine for 15 years. He holds a Bachelor’s of Ayurvedic Medicine and Surgery (BAM&S) degree from the University of Pune and a Master’s of Ayurvedic Science (MASc) degree from Tilak Ayurved Mahavidyalaya. The author of numerous books, Vasant Lad is respected throughout the world for his knowledge of Ayurveda.