Recipe: Cranberry Hibiscus Chutney: Medicine for the Heart

In Ayurveda the sour taste brings the energy of earth and fire into the body and balances the vata dosha.  Sour stimulates the digestive agni and energizes the mind and body.  Sour taste brings the positive emotional states of appreciation, understanding, discrimination, and comprehension. Sour in excess can create criticism, jealousy, rejection and agitation.  Sour activates apana vayu, or downward moving air, assisting in balanced menses, proper elimination and a feeling of being grounded and centered. 

The sour taste is moistening for the body and skin, helps the cells retain water and reduces the effects of transdermal water loss which can cause dry, flaky skin and feelings of ungroundedness.  Sour keeps you hydrated! This is why we recommend adding a slice of alkalinizing lime to your water. 

The taste of sour is also a cholagogue, which means it supports the healthy flow of bile from the gall bladder into the intestines. 

Some of my favorite sour tastes come from pomegranate, cranberry and hibiscus roselle.  

Hibiscus roselle produces a fleshy red edible crown, or “fruit” that I am currently obsessed with.  

Hibiscus is diuretic, hypotensive, and has antimicrobial properties. It is anti-cancer and is excellent for cardiovascular health.  In Mexico, roselle is highly regarded as a natural liver and kidney tonic.  With its natural demulcent and soothing qualities, roselle is really helpful for colds and sore throats.   Hibiscus is high in Vitamin C, minerals, soluble fiber, and antioxidant flavanoids, hibiscus tea is one of the most healthful teas on the planet!  

This recipe is full of health giving ingredients, digestive increasing spices and is a delicious addition to any holiday meal! 

Cranberry Hibiscus Chutney 

1 bag fresh organic cranberries

1/2-1 cup organic raw sugar or maple syrup 

1/2-1 cup Hibiscus roselle, chopped fine 

1 mandarin orange 

zest of the orange, grated

2 tsp cardamom powder

1 tsp cinnamon powder 

5 cinnamon sticks 

1 tablespoon fresh grated ginger 

Optional: 1/4 cup fresh pomegranate seeds 

Pour 1 cup of boiling water over the dried hibiscus roselle. Soak for 30 minutes. 

Add hibiscus and soaking water plus all of the rest of the ingredients to a medium sauce pan and cook on medium low for 20 minutes until all combined. 

Enjoy your delicious chutney!

Serve warm or room temperature.