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Best Green Spring Garlic Chutney-Hare Lehsun Ki Chutney
Green Spring Garlic Chutney or Hare Lehsun ki chutney is a perfect complement to chapati, sandwich, or with hot steaming pakoras.
As the winters near the end, Green Spring Garlic is available in plenty. It is commonly used in making seasonal veg preparations like Khengat and chutneys.
The beauty of the recipe lies in grinding this chutney without making use of water.
Traditionally these chutneys were ground with mortar and pestle or grinding stone.
This technique imparts not only an earthy flavour to chutney but retains its fresh green colour naturally, but when I am in a hurry, I take refuge in using the mixer.
Post grinding this chutney may be tempered (tadka) with mustard seeds and asafoetida as per your choice. If you wish to skip the tempering, then add a tbsp of oil to the chutney.
Refrigerate it in an airtight container. It helps in retaining the colour of chutney and enhances its storage life too. It tastes heavenly without ant tempering too.
I personally prefer its chunky and coarse texture (green garlic and coriander), but you can combine little water and grind it to smooth paste. It would add zest to your chutney sandwich or veg cheese grilled sandwich.
Green Spring Garlic Chutney-Hare Lehsun Ki Chutney
Green Spring Garlic Chutney or Hare Lehsun ki chutney is a perfect complement to chapati, sandwich, or with hot steaming pakoras. Course chutney Cuisine Indian Prep Time 10 minutes Cook Time 2 minutes Total Time 12 minutes Servings 4 Author Ranjeeta Nath Ghai
Ingredients
- 20-22 Sprigs Green Garlic
- 5 Green Chilies
- 2 tsp Cumin Seeds [buy online here]
- 2 tsp Cooking Oil
- 1 tbsp roasted channa dal ( or any leftover namkeen)
- Salt to taste
- 2 Cups Fresh Coriander Leaves
- 1 lemon (juice)
Instructions
- Wash, clean and pat dry 20-22 sprigs of Green Spring Garlic.
- Chop off the roots and coarsely chop garlic greens.
- Coarsely chop coriander leaves with stems. Discard the roots if any.
- In a grinder jar, put coriander leaves, green chillies, cumin seed, Salt to taste and Garlic Greens.
- Coarsely grounded Green garlic Chutney without using water while grinding (You can even use Grinding stone for grinding this chutney). Add lemon juice and roasted channa dal ( or any leftover namkeen) when grinding. It lends the chutney a tangy flavour.
- Chutney is ready to be served.
Recipe Notes
- Heat 1 tbsp Oil. Add Mustard Seeds and Asafoetida Powder. Pour tadka on Chutney. (Optional)
- Add on and sidedish like Chutney, Pickles are an indispensable part of Indian Cuisine.
- Green Spring Garlic Chutney can be relished with Roti, Bhakri/, pakodas, sandwiches, plain idli or even Dal-Chawal
- To store it before making the chutney, wrap Green Garlic in a damp cloth and then put it in a plastic bag. Then refrigerate. This will store well for 4-5 days.
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