Green Garlic Chutney or Hare Lehsun ki chutney is a perfect Accompaniment to Phulka, chapati or with hot steaming Bajra Bhakaris. In Marathi it is called as Hirvya Lasanicha Thecha or Lasnichya Patichi Chutney.
During winters Green Garlic is available in Maharashtra in abundance. It’s widely used in making seasonal veg preparations like Khengat and chutneys. In Konkan, these chutneys are made with either fresh or dry coconut. The recipe that we are sharing is from the Marathwada region in Maharashtra which explains the inclusion of peanut in this recipe. The beauty of recipe lies in grinding this chutney without making use of water.
Traditionally these chutneys were grinded with mortar and pestle or with Paata Varvanta (grinding stone). This imparts not only very earthy flavor to chutney but retains its fresh green color naturally.
Post grinding this chutney is tempered(tadka) with mustard seeds and asafoetida. If you wish to skip tempering, then just add a tbsp of hot oil to chutney and store it in an airtight container in refrigerator. This helps in retaining the color of chutney and enhances its storage life too.
My MIL is already loving it and pairing her every meal with it. I serve this chutney with Besan Cheela, Parathas, Matar Ki Bharwan Poori and simple Dal Chawal too! So, you can make it as your comfort food too!
I prefer its chunky and coarse texture, but if you add little water and grind it to smooth paste then it would add a zest to your chutney sandwich or veg cheese grilled sandwich.
As it is said, “Good food is very often, even most often, simple food!”.
Remember to share the recipe if you like it. Spread the word. Let others enjoy this recipe too.
Want to tell us something? Sure, go ahead and type in your comments in the comment section below. Did I hear you say, you want to say something more private? Send in your emails at firstname.lastname@example.org and we will respond as fast as we can.
- 20-22 Sprigs of Green Garlic
- 5 Green Chilies
- 1 tsp Mustard Seeds
- ¼ tsp Asafoetida Powder
- 1 tbsp roasted Peanut (skinless)
- 1 tbsp Cooking Oil
- Salt to taste
- ¼th Cup Fresh Coriander Leaves
- We have 20-22 sprigs of Green Garlic. Wash, clean and pat dry. Chop off the roots and chop garlic and greens roughly.
- In a grinder jar, put coriander leaves, green chilies, Peanuts, Salt to taste and Garlic with Greens. Coarsely grounded Green garlic Chutney without using water while grinding (You can even use Grinding stone for grinding this chutney)
- Heat 1 tbsp Oil. Add Mustard Seeds and Asafoetida Powder. Pour tadka on Chutney.
- Chutney is ready to be served. Accompaniments like Chutney, Pickles are indispensable part of Indian Cuisine. Green Garlic Chutney can be relished with Roti/Bhakri or even Dal-Chawal
- Tip of the Day: How to store Green Garlic/Green Onions
- 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.
- Bonus Tip : Before refrigerating Chutney, pour 1 tbsp hot oil (or tadka). This will enhance the shelf life and maintain the color of chutney
click here to watch recipe video