Green Garlic Chutney

Green Garlic Chutney

Garlic cloves are said to be good for your health, but fresh green garlic is even better. It is available only for a limited season in winter. Fresh green garlic is easier to consume than garlic cloves as the smell is less pungent. It can be had in salads or made into a chutney. This chutney goes well with paranthas or chilla.


Fresh green garlic 10 stalks
Green chillies 5
Coriander leaves 1 cup
Mustard seeds 1/2 tsp
Oil 1 tbsp
Asafoetida 1/2 tsp


Clean and chop the green garlic stalks. They look like spring onions, but are thinner.

Blend them with the green chillies and coriander leaves. Try to use as little water as you can.

Add salt.

Heat the oil in a small frying pan and add the mustard seeds and asafoetida. When the mustard seeds stop sputtering, add it to the chutney.

This chutney will stay fresh in the refrigerator for up to two weeks.

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