In a small saucepan, warm the ghee over medium heat.
Add cumin and fennel seeds, letting them sizzle briefly.
Stir in ginger, then add cinnamon, turmeric, and cardamom. Stir gently for 15–30 seconds to bloom the spices.
Add rhubarb and apple. Stir to coat in spice mixture.
Add jaggery/maple syrup, salt, and water. Cover and simmer gently for 10–15 minutes, stirring occasionally, until fruit is soft and the texture is chutney-like.
Turn off the heat. Stir in mint and lemon or lime juice if desired.
Let cool slightly before serving. Store leftovers in the fridge for up to 5 days.
Serving suggestions:
Have 1-2 tbsp with meals to support digestion. It is lovely with mung dal, grains or as a dip with flat bread.
Can be served slightly warm as a dessert.
Rhubarb: Astringent + sour → clears liver stagnation, supports bile flow
Apple: Sweet + cooling → grounds Pitta, gently nourishes
Mint + cardamom: Cooling and clarifying → help with rising summer heat
Ginger + cumin + cinnamon: Digestive, warming → break up Kapha heaviness
Lemon / Lime: Lightens, brightens
KP-Vn
Balances Kapha: Warming spices stimulate digestion, light texture, no heaviness
Soothes Pitta: Cooling fruits, mint, and cardamom calm internal heat
Tridoshic in small portions, especially when eaten with a meal
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