Green Garlic Cilantro Chutney, also known as “Hare Lehsun ki chutney” is a flavorful condiment or chutney made with green garlic, cilantro, and green chili. Green garlic is slightly milder garlic and imparts amazing flavor and freshness to this chutney. This chutney can be served with appetizers, spread on a sandwich, drizzle some overwraps or have it with some flatbread. This recipe is vegan and gluten-free.

GREEN GARLIC CILANTRO CHUTNEY 

Green garlic cilantro chutney or as we call it “Hare lehsun ki chutney” in Hindi is a delicious, lip-smacking chutney from Indian cuisine. Similar to popular green chutney, this chutney is made with the same ingredients, in addition to green garlic. Green garlic is a key ingredient in this chutney.

This chutney is one of my favorites and I often make it at home. It can be served with pretty much anything and everything. I like to serve this chutney with my favorite Litti Chokha, some Jowar Bhakri (Sorghum flour flatbread) or Bajri Bhakri (Millet flatbread).

You can also serve this chutney with Indian appetizers such as Samosa, Pakoras (fritters), Dahi vada, or even goes well with chaat recipes such as Ragda Patties, Pani Puri, Bhel Poori, Sev Poori, Aloo Tikki.

There are many ways you can make this chutney. The proportion of green garlic, cilantro, green chili, and lemon juice may be adjusted as per taste. Green garlic is milder garlic and can be used as little or more depending upon the taste. Cilantro adds freshness in the chutney.

Some like it mildly spiced, whereas others like it spicier, add green chili as per taste. Lemon juice is added for some tangy flavor. It also helps preserve the green color of the chutney.

I love to have chutneys at all times in my home, be it sweet and tangy Imli Ki Chutney (Tamarind Chutney) or Green chutney. These two chutneys are a must-have in my family. These chutneys come in so handy for making a variety of Indian recipes.

Chutneys and pickles are a must-have in an Indian family. Our meals are incomplete without these flavorful, tangy, sweet, and spicy chutneys and/or pickles.

Pic Shown: Green Garlic Cilantro Chutney, Baingan Chokha, Tomato Chokha, Avocado Litti

INGREDIENTS FOR GREEN GARLIC CILANTRO CHUTNEY

green garlic – the star ingredient of this dish. Fresh or frozen, green garlic, using green and white parts both

cilantro – use fresh cilantro for best results

green chili – hot green chili (Thai peppers or serrano pepper), adjust to taste

ginger – fresh ginger

lemon juice – freshly squeezed lemon juice

Pink Himalayan Salt

Pic Shown: Ingredients For Green Garlic Cilantro Chutney

HOW TO MAKE GREEN GARLIC CILANTRO CHUTNEY

I normally take one bunch of cilantro (around 2 cups) and half a cup of green garlic (white and green parts both). Wash the cilantro thoroughly, and use leaves and tender stems for making the chutney.

You can find fresh green garlic in most Asian / Indian grocery stores in the produce section. However, you can also use the frozen green garlic for this chutney.

Add the green garlic, cilantro, green chili as per taste, ginger, lemon juice, and Pink Himalayan Salt. Grind to a smooth paste, add water as needed, around 1-2 tablespoons for grinding.

Adjust the seasoning – salt and lemon juice as per taste. Mix well and store it in a air-tight container in the refrigerator. Enjoy this refreshing and flavorful green garlic cilantro chutney with your favorite dish.

DIRECTIONS FOR GREEN GARLIC CILANTRO CHUTNEY

Wash a bunch of cilantro and leave it in the colander for 5 minutes to drain any excess water.

Discard any hard, woody stems/stalks and chop the cilantro (leaves and stem).

In a blender or a food processor, add all the chopped cilantro, green garlic (green and white part), green chili, ginger, freshly squeezed lemon juice, and Pink Himalayan Salt.

Blend it to a smooth consistency, and add very little water as needed for grinding.

Transfer the chutney into a serving bowl, and adjust salt and lemon juice as per taste.

Serve this refreshing Green Garlic Cilantro Chutney with your favorite dish. Enjoy!!

Pic Shown: Green Garlic Cilantro Chutney

TIPS FOR DELICIOUS GREEN GARLIC CILANTRO CHUTNEY

I take 1 part of green garlic and 4 parts of cilantro, which gives a nice balance of flavors to this chutney. But you can add more or less green garlic depending upon your taste.

I like to use the cilantro leaves and tender stems as well in this chutney. I think the stems pack a lot of flavor and nutrient value to this chutney.

Green chili adds heat to this chutney. For milder flavor reduce green chili.

Lemon juice adds a nice refreshing flavor and also helps in preserving the green color of the chutney. Lemon juice also helps keep chutney fresh for longer.

Fresh green mango, tomatoes, fresh cranberries, and lime juice may also be used for the tanginess. These are just a few alternatives that can be used to enhance the flavor of this chutney.

FREQUENTLY ASKED QUESTIONS

HOW TO THICKEN THIS CHUTNEY

If your chutney turns out to be too runny, you may use any of the following ingredients to thicken the chutney.

roasted chana dal, hulled

roasted peanuts, hulled

nuts of your choice – walnuts, pecans

roasted sesame seeds, white

sattu (roasted gram flour)

Grind 1-2 teaspoons separately and then blend it with the chutney. This will immediately soak up any extra moisture in the chutney. No need to grind the sattu, as it is already ground to fine powder, just mix it with the chutney, and it will help absorb any extra moisture.

HOW TO STORE GREEN GARLIC CILANTRO CHUTNEY

Store it in an air-tight glass container, to prevent any discoloration of the chutney. Avoid any metal containers, as the lemon juice in the chutney, might react with the metal, leaving an undesirable taste, and flavor.

Salt makes greens lose moisture quickly and as a result, it looses their vibrant green color. Add salt to the chutney, just before serving.

This chutney stays fresh for 2-3 days in the refrigerator.

You can also freeze this chutney for up to a month. Store it in a freezer-safe container or a Ziploc bag.

You can also freeze it in an ice tray, for smaller portions. Once the chutney cubes are frozen, remove them from the ice tray and store them in a Ziploc bag or freezer-safe container. Defrost the chutney in the refrigerator and use it as needed.

HOW TO GET VIBRANT GREEN COLOR IN THIS CHUTNEY

The key to luscious, green color is lemon juice. Lemon juice helps, prevent any discoloration and thus, retains the vibrant, green color of the chutney.

It is important to add lemon juice while grinding the chutney. Even a small quantity of lemon juice when added while grinding, helps prevent any discoloration. Later you can add more to suit your taste.

WHAT IS THE CONSISTENCY OF THIS CHUTNEY LIKE

The consistency of the chutney depends upon personal choice. I prefer smooth, thick consistency chutney, however, feel free to grind it to the desired consistency.

Smooth consistency chutney, is also easy to spread on a toast or a sandwich.

Goes great with appetizers, chaat recipes, or drizzle it in the wraps.

HOW TO GET SMOOTH CONSISTENCY CHUTNEY

Discard woody/tough stems. You can save these and use them to make vegetable stock. I prefer tender stems/stalks in the chutney, adds a lot of flavors.

The key to a smooth consistency chutney is, to add water (liquid) gradually as needed. To begin with I add about a tablespoon of water.

Also, the lemon juice helps with the grinding.

A good blender of course, helps too.

CAN I USE GARLIC PODS INSTEAD OF GREEN GARLIC

Yes, you can. However, garlic pods do have a strong flavor as compared to tender greens. Add 1-2 cloves of garlic cloves to the chutney.

SUBSTITUTE FOR LEMON JUICE

Lime juice, tomato, fresh cranberries, and raw mango all work great in this recipe. Adjust the quantity as needed.

The color of the chutney will vary depending upon the ingredients used.

HOW TO SERVE GREEN GARLIC CILANTRO CHUTNEY

This green garlic chutney makes an amazing condiment to any side dish or appetizers. I like to serve this chutney along with some Littil Chokha, Avocado Bhajri Bhakri, Jowar Bhakri , or with some plain or stuffed paratha.

Spread it on a sandwich, and serve it along with some aloo tikka, samosa, pakoras, different chaats – Ragda Patties, possibilities are endless. I also like to serve this with some Dosa, and idli instead of coconut chutney, and it tastes amazing!! It goes well with any savory dish, meat, or vegetarian.

Pic Shown: Green Garlic Cilantro Chutney, Baingan Chokha, Tomato Chokha, Avocado Littil

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