Monday, April 25, 2011

Garlic Bud Chutney

Every year I like to plant elephant garlic in the fall. Come spring, the garlic plants begin to bloom; in order to spare the plant from sending all its energy into the flowers instead of the bulbs, I usually nip them in the bud. It seemed such a waste to throw those beauties in the compost so I sliced them and cooked them in a stir fry; they are remarkably similar to asparagus and absolutely delicious! I also use the buds and stems pretty much similar to green onions. One day it occurred to me to make a chutney with it. Elephant garlic is milder than the regular one and the bud is even more so. In order not to overpower the delicate garlic flavor, I simply made the chutney with only green chilies and coconut.

Garlic buds make a delicious and beautiful pastel green chutney. Green garlic and garlic chives may also be used in a similar way. Dessicated (dried) or frozen coconut instead of the fresh may be used to make this chutney.


5 or 6 Garlic Buds with stalk
1/2 cup grated fresh Coconut
2 or 3 hot Green Chiles (Serrano or Jalapeno)
1/2 tsp Sea Salt
1/2 Lime

1/2 tsp oil
1 pinch Brown Mustard Seeds


Cut off the stem ends of the chiles and remove the seeds if you like a mild chutney; juice the lime and discard the rinds. Chop the garlic bud and stalks into one inch pieces.

Place all the ingredients in the carafe of a blender and process until smooth; add a little water as necessary.

Pour the chutney in a bowl and top with the tadka: heat the oil in a small pan and add mustard seeds; cook until they pop and add to the chutney.

Taste and adjust the salt and lime.

Serve with Adai, Dosa Idli, Bonda or other snacks. Enjoy!!

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