During the first forty days of postpartum herbs, spices, ghee, and garlic are used in aiding in mama’s recovery. Chutney adds a depth of flavor, brings balance to the body, and can be used in dishes like first days rice, soups, guacamole, and stews and can be added after ten days or so to chappati bread.

According to Wise Woman/Inner Sun & Moon where I learned my teachings, it states “Garlic Chutney helps restore appetite, digestion, lactation, grounding, and building immunity, greatly minimizes the risk of infection and generally speeds of post-birth recovery. Garlic is said to maintain heat in the body, which has been dispersed by the energy output of labor.”

Under the influence of an Ayurvedic Postpartum doula, there is a focus on adding and maintaining heat in the body. It is believed to be essential in restoring a mother back to a balanced state of health after having a baby.

GARLIC CHUTNEY

4T ghee, divided

1/2c garlic peeled

1 c coconut shredded, unsweetened

4 T black peppercorns

1/2 t coriander seeds

1 1/4 t salt

1/2 or 1 lime

1. Heat 2T of ghee in a skillet on medium heat and add the garlic cloves. Fry them on medium for about 4 minutes.

2. When it has cooled, grind the garlic with the rest of the ingredients in a blender to a fine paste. Add a little water for ease in grinding.

3. Heat the rest of the ghee and add the ground paste and fry for about 12 minutes. This ensures that the garlic is cooked and moisture has evaporated. The garlic will release its helpful properties without the negative side effects on baby or mother.

Recipe from Aparna Khanolkar, A Mothers Blessing