Green Garlic Chuntey or Lasnichya Patichi Chutney is a perfect accompaniment
to chapatti, paratha, jowar or bajra bhakari or you can simply have it with
dal-chawal. You can call it Indian kitchen is incomplete without exotic
chutneys, today I am sharing a recipe which you can make in bulk and store in refrigerator
when you get enough fresh green garlic. Hirvya Lasanicha Thecha . Traditionally
this chutney is grinded in mortar and pestle or with pata varvanta which not
only gives it an earthy flavour but also help to retains its fresh and natural
green colour. During winters green garlic is available in Maharashtra in
abundance. It is widely used in making seasonal veg preparations. You can make
coconut chutney using green garlic and fresh or dry coconut. The beauty of this
recipe lies in grinding it without using water. In this chutney recipe,
coriander and green garlic make a striking combination. After grinding, temper
this chutney with a tadka using cumin-mustard seeds and hing/ asafoetida. But
it is not compulsory, you can consume it without tempering too. In that case,
add 1 tablespoon hot oil in the chutney, mix it and store it in an air tight
container in refrigerator which helps to retain the colour as well as enhances
the shelf life of the chutney.
INGREDIENTS:
1 Cup Fresh Green Garlic [with stalks] [almost 15-20 sprigs of green garlic]
¼ Cup chopped Coriander
2-3 Green Chillies [adjust according to taste]
Salt as needed
1 teaspoon Lemon Juice
½ teaspoon Cumin Seeds
For Tempering:
1 teaspoon Oil
Pinch of Asafoetida
¼ teaspoon Cumin Seeds
¼ teaspoon Mustard Seeds
METHOD:
STEP 1 – Wash the garlic stalks properly under running water, pat dry and then chop it roughly. Remove the root part.
STEP 2 – Now add chopped garlic, chopped coriander, salt, salt and cumin seeds in a mixer pot.
Add lemon juice and then blend it to form a coarse paste.
STEP 3 – Transfer in to a serving bowl and keep aside.
STEP 4 – Now heat a tempering pan with oil, crackle cumin and mustard seeds. Add pinch of asafoetida.
STEP 5 – Switch off the flame. Pour this tempering to chutney and mix well.
Chutney is ready to serve.
INGREDIENTS:
1 Cup Fresh Green Garlic [with stalks] [almost 15-20 sprigs of green garlic]
¼ Cup chopped Coriander
2-3 Green Chillies [adjust according to taste]
Salt as needed
1 teaspoon Lemon Juice
½ teaspoon Cumin Seeds
For Tempering:
1 teaspoon Oil
Pinch of Asafoetida
¼ teaspoon Cumin Seeds
¼ teaspoon Mustard Seeds
METHOD:
STEP 1 – Wash the garlic stalks properly under running water, pat dry and then chop it roughly. Remove the root part.
STEP 2 – Now add chopped garlic, chopped coriander, salt, salt and cumin seeds in a mixer pot.
Add lemon juice and then blend it to form a coarse paste.
STEP 4 – Now heat a tempering pan with oil, crackle cumin and mustard seeds. Add pinch of asafoetida.
STEP 5 – Switch off the flame. Pour this tempering to chutney and mix well.
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