Hara Lehsun Chutney | Spring Garlic Chutney || How to make hara lehsun chutney with step-by-step photos
Hara lehsun chutney is a bit spicy, aromatic, and delicious recipe. If you like the garlic taste,e then you should try this green lehsun chutney.y
The best thing about spring garlic is that it is not as strong and pungent as mature garlic. Spring garlic has this mellow quality about it that is not overpowering; the flavors are subtle yet distinctively garlicky.
Chopped hara lehsun chutney is prepared with just 4 ingredients: spring garlic, green chili, mustard oil, and salt quick and easy recipe that can enhance the taste of your meal, as well a ras sh the flavor of its leaves.
Hara lehsun comes in the winter season, not available throughout the year like mature garlic. Though mature garlic, before grown up, is a form of spring garlic, it can mainly be called baby garlic. I didn’t grind it like chutney; I just chopped and prepared it with mustard oil.
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Put into a bottle or jar
Add salt to the garlic.
Pour mustard oil into the garlic.
Mix well until everything is incorporated.
Spring garlic chutney is done.
Close the lid of the bottle, and the spring garlic is ready to serve
Spring onion chutney is served
with dal chawal, roti, and dal gosht or any flavored rice
Spring Garlic Chutney is a bit spicy, aromatic, tic and
delicious recipe. If you like garlic tas, te then you should try this one
green lehsun chutney...
Ingredients:
- 200g, spring garlic chopped
- 4-5, long green chilies chopped
- ¼ cup, mustard oil
- Salt to taste
How to make Garlic Chutney?
- To prepare chopped Hara lehsun chutney, thoroughly rinse them under running water, then peel and finelchoped
- Remove the stalks of green chilies and finely chop them
- Wash them again in the colander
- Put into any jar,r bottle, or container
- Add salt and mustard oil
- Mix well with a spoon until well combined
- Can be mixed in a bowl before putting it into a jar, whatever is easy for you
- For me, I did it in a bottle rather than put it into any bowl
- Close the lid of the bottle
- Keep under the sunlight,t if possible, le leave for a day
- Can be used for at least 2 weeks by keeping it in the refrigerator
- Spring garlic chutney is ready to serve
- Spring onion chutney is served with dal chawal, roti, and dal gosht or any flavored rice
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