When I was working on my recipe for Stuffed Potato Skins, I wanted to create a dip or sauce that would bring some zip to the potatoes. After I served this recipe, my husband said it was the best mint chutney that he has ever tasted. Based on his accolades I decided that I had to share it with you, hence I created this post just for my mint chutney recipe.

Creamy Mint Chutney

Creamy Mint Chutney

I started with my mother-in-law’s traditional recipe, changed up the ingredients and blended it with thick and creamy Greek yogurt.

Try this easy to make vegetarian Creamy Mint Chutney recipe to pair with a snack, like my Stuffed Potato Skins, or as a condiment for any meal. It is delicious and everyone will love it!

I was thrilled to discover green garlic (also called spring garlic) during my last visit to my Indian grocery store. It looks like a green onion with a bulb that looks like a clove of garlic. When I brought home a bunch, I learned that green garlic is immature garlic, harvested before the clove divides and a whole bulb develops. Fresh green garlic gives off the aroma of garlic so it should be used quickly before everything in your refrigerator absorbs the smell. Unlike garlic bulbs, it has a very short shelf life; the green leaves begin to dry out and turn brown, and the bulbs yellow and shrivel after a few days.

 

Fresh green garlic looks like a cross between a green onion and a clove of garlic.

Fresh green garlic looks like a cross between a green onion and a clove of garlic.


 

Green garlic can be used raw or cooked. When used raw, its flavor is less strong and a little bit bitterer than a clove of garlic. It is crunchy and can be used in any recipe where fresh garlic is used. When cooked, the flavor softens and becomes a little sweeter. Roasting and grilling green garlic, in my opinion, are the best ways to cook it, as the resulting flavor is heavenly. Green garlic can be substituted for regular garlic in any recipe. The entire plant is edible. Just trim off the root end of the bulb and the dried ends of the leaves. A small part of the stalk has a brown, woody texture, even though it can be eaten, most people discard this part. The tender green leaves have more garlic flavor than the bulbs and brighten any dish or can be used as a garnish.

 

Green garlic is only available in the springtime before large bulbs begin to form on the plants. It is usually available in farmers markets from March through May (more or less). Seeing it, though, lets us know that spring is on the way! Green garlic can easily be grown at home in a garden or in pots. It is same plant, just harvested early.

 

I have found just a few Indian recipes that use green garlic. Most use it to enhance dal or vegetable dishes while several chutney and raita recipes feature it as the main ingredient. Based on my recent experience with green garlic, it would be a wonderful addition to any Indian recipe.

 

For that matter, add green garlic to any recipe. Add one or two to scrambled eggs or pizza. However you use it, I guarantee you will become hooked on green garlic’s flavor. Below are my two favorite recipes for Grilled Green Garlic and Roasted Green Garlic Chutney.

 

 

Grilled Green Garlic

Grilled Green Garlic is a unique side dish for a simple meal.

Grilled Green Garlic is a tasty addition to any meal.

 

1 bunch green garlic

oil

ground cumin

salt

pepper
 

 

1. Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel.
 

2. Lay the whole garlic pieces on a baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper.
 

3. Lightly oil your grill pan or the outside grill.
 

4. Place on the hot grill and cook until tender and starts to brown. Turn the garlic halfway through cooking.
 

 

A few pieces of the roasted green garlic can be served on each plate or it can be roughly chopped and served as a side dish. Roasted green garlic can be added to any recipe. Tastes great with any chicken or meat dish.

 

 

Roasted Green Garlic Chutney

 

My Roasted Green Garlic Chutney is a delicious variation on more popular ones. It has a rich, smooth flavor that can accompany any meal. I found that my husband loves it on crackers as a snack. Very versatile!

 

Green Garlic Chutney is a tasty accompaniment to any meal.

Green Garlic Chutney is a tasty accompaniment to any meal.

 

1 full cup green garlic

1 tsp oil, plus more for roasting

1 tsp lemon juice

2 Tbs cilantro, roughly chopped

1/2 tsp ground cumin, plus more for roasting

1/2 tsp salt, plus more for roasting

1/4 tsp black pepper, plus more for roasting

1/4 tsp garam masala

1/2 tsp red chile flakes

1/4 cup water

 

1. Preheat oven to 400 degrees.
 

2. Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel.
 

3. Lightly spray a baking sheet with oil.
 

4. Lay the garlic pieces on the baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper.
 

5. Roast until tender and starts to brown, about 10 to 15 minutes. Turn the garlic halfway through cooking. Let cool before proceeding.
 

6. Roughly chop the roasted green garlic.
 

7. Add all of the ingredients in a food processor and grind until smooth. Stir in the water.
 
 

Tastes great with any chicken or meat dish or even as a spread for an appetizer.

 

 

Visit KachisKitchen.com for Indian recipes and cooking tips.

 

All text and photographic content are property of KachisKitchen.com and are not to be used without permission of the author.

Chutneys are served at all Indian meals.

Chutneys made from many different ingredients are served at all Indian meals.



Since chutneys are very popular and pair so well with many different Indian recipes, I thought I would start the year with a few of my favorites as the Recipes of the Month. The Indian chutney recipes I selected are:

 

 

These are all easy to make and versatile to use. Try them with salads, chicken, lentils and soups. Enjoy!


Visit KachisKitchen.com for Indian recipes and cooking tips.


All text and photographic content are property of KachisKitchen.com and are not to be used without permission of the author.

“India was absolutely incredible!! It’s taken me two weeks to reintegrate into US culture. I think I may still be going through South Indian food withdrawal. Where are the dosas and coconut chutney?”

 

The above quote was posted recently by a friend of mine after her return to Texas after a two month stay in Mysore, India. Since Lisa is such a dear friend I thought I would grant her wish by dedicating the Recipe of the Month to her.

dosa

Dosa


The Dosa recipe is the traditional lentil vegetarian recipe that my mother-in-law makes all the time at home. My family and I eat them every chance we can. Fortunately for us, it takes just a simple mention to her and they appear on the menu at our next family meal. These have a wonderful flavor and are easy to make.

 

Coconut Chutney

Coconut Chutney

The Coconut Chutney recipe is Kachi’s version that she learned from her mother. It is very easy to make. Every time we have it, my father-in-law boasts that he made it. At first I was really impressed with his culinary ability. After some time I started to think about his statement since Kachi had told me just after we had met that he could only boil water. (In his defense, he does make an excellent cup of tea.) So, if boiling water is the extent of his cooking, how can he make coconut chutney? Upon further questioning, he confessed. He removes the coconut meat from the shell and grinds it in the blender. All of the seasoning is done by the expert, Kachi!


Lisa, the Dosa and Coconut Chutney recipes are for you. I hope you enjoy them.


Lisa has posted beautifully written descriptions of her trip on her blog
http://lgsinindia.blogspot.com. I believe you will be as enchanted as I was. Enjoy!
 
 

Visit KachisKitchen.com for Indian recipes and cooking tips.

 

All text and photographic content are property of KachisKitchen.com and are not to be used without permission of the author.