Garlic Greens Chutney decorated with a garlic greens braid
Although garlic is available (in almost the whole world?) all year around, the green chive-like shoots on garlic are to be seen in the markets here in Pune only during winter which is from November to January. When you spot these and some more veggies in the markets, you know it is winter.
Growing garlic greens is rather easy, I have heard. I have also been planning to do it for some time now. But I guess, I don't have a green thumb like Inji Pennu. I don't know whether it's the lack of dedication or interest or just the lack of enough water(?), but my plants often die prematurely. :( Shammi, maybe you relate to me?
Well, anyway, the point is that I cook with garlic greens only when they are available in the market, which they are right now. Lots of them. Among other things, what I also made with them is this chutney. Let me add that this one is entirely my creation. I mean, ok, it's just a simple recipe and no diagram for making rockets, but heck, it's mine!!!
By the way, in case you want to grow garlic greens at home, Martha Stewart has got some help to offer.
By the way, in case you want to grow garlic greens at home, Martha Stewart has got some help to offer.
(Left to right) Garlic greens with fresh cloves at one end and roasted, skinned peanuts
Recipe for Garlic Greens Chutney
Makes 1 cup.
Ingredients:
7-8 stalks of garlic greens
½ cup roasted, skinned peanuts
½ cup beaten yogurt
1 large chilli
1 tsp chopped ginger or ginger paste
a pinch sugar
salt to taste
1 tsp oil
½ tsp cumin seeds
coriander leaves for garnishing (or a braid made with three green garlic stalks)
Method:
1. Wash the garlic greens. Remove the roots at the end and discoloured stalks, if any.
2. Mix all ingredients in the first list (i.e. upto salt) in a grinder and grind until you have a smooth paste. Take this paste out into a serving bowl.
3. Heat the oil in a Tadka ladle. Once hot, add the cumin seeds to it and take the ladle off heat. The cumin seeds will pop in the hot oil. Let the oil cool a little.
4. Add the Tadka to the garlic greens-peanut paste. Either mix and serve OR leave the Tadka on top; it makes for an interesting garnish.
Serve this chutney as an accompaniment with any meal. In case you don't mind having garlic for breakfast, you could serve it with Idlis or Dosas too.
Notes:
1. In case you do not have access to garlic greens, you could use regular garlic too. The chutney will still taste good. However, if you can make garlic greens available for yourself, then I'd highly recommend it, because the greens lend a unique depth of flavour to the chutney.
2. If you have much more garlic greens on hand than what this chutney requires, try using them in place of regular garlic in any dish. You won't regret, I guarantee.
I would like to send this first post in my series 'Indian Winter' to Kalyn for her Weekend Herb Blogging. I know, it's gonna be a 'Holiday Special' edition this time around, but then we don't have holidays here in India. :(
