Although it has been incessantly raining, spring is kind of here lurking behind the clouds and walls of rain! I harvested my spring garlic greens stalks to allow the bulbs to grow strong and firm in a couple of months. The smell was intense and heady but much milder that garlic bulbs and I wanted to put them in just about everything.
Ended up making this garlicky cilantro chutney, added some greens to my raw banana kebabs/cutlets and then made a black lentil garlic soup. The rest were chopped up and added to daily omelets and sprinkled on curry dishes.
This chutney is sparkling with fresh coriander/cilantro, fresh mint and garlic greens. It stores in the fridge really well and can be used in many ways including dipping sauce for cutlets as a salsa for chips, as a sandwich spread as so on. Add some nuts and parmesan and it will become your favorite pesto.
The recipe is pretty simple and you can adjust the seasoning to taste.
Garlic Greens and Cilantro Mint Chutney
- 1 cup chopped garlic greens
- 1 cup chopped coriander leaves/cilantro
- 1/2 cup fresh mint
- 1 or 2 green chilies, chopped
- 1/2 a lemon juice
- 1 tsp amchur ( green mango) powder
- ½ tsp cumin powder
- Pink Salt to taste
Use a power blender to blend all the ingredients together to a paste. Store in a air tight container in the fridge and it will last a while.
Note: Amchur is used to add a sour tangy flavor. If you don’t have it, try chaat masala. If you don’t have that, don’t worry about it – the chutney will still be delicious!