Tuesday, January 13, 2015

Garlic Scapes Chutney

Garlic scapes or spears are tender garlic shoots. They taste like garlic of course, but much more vibrant. When cooked, they are sweet and mellow. They definitely smell quite pungent, and so if storing in the refrigerator, I suggest you wrap them up well in plastic wrap or maybe just store them in a ziplock bag to prevent that smell from invading your fridge! 

Here's an easy recipe for Garlic Scapes Chutney:


1. Garlic Scapes- 1 bunch 

2. Peanuts- 1 handful

3. Green Chilies (I prefer thai green chilies)- 4-5 (adjust according to your liking)

4. Cumin seeds- 1 tsp

5. Salt per taste

6. Cooking oil- 2-3 tsp


1. Wash the garlic scapes and pat dry. Chop roughly. 

2. Roast a handful of peanuts, and set aside to cool.

3. Meanwhile, put 2-3 teaspoons of cooking oil into a little pan, and get the heat going. Splutter 1 tsp of cumin seeds, and then throw in the chopped garlic scapes, with the thai green chilies, and stir fry for about 5 minutes. Add salt per taste. The pungent smell will have mellowed down into a delicious aroma. 

4. With the help of a food processor, grind the cooked scapes and the peanuts into a beautiful chutney.   You could add a tablespoon of water just to help with the grinding, if needed. That's it! It is now ready to be served. Squeeze some fresh lime to spruce it up. 

Garlic Scapes

Mellowing down


Garlic Scapes Chutney

Swap the peanuts with almonds or pine nuts, and voila! You can use it like pesto. Or this can be eaten like a dip with pita chips. You could even make sandwiches with this chutney. It of course goes well with Indian chapati. Garlic, green chilies, and peanuts, with a hint of cumin and lime- it is all good!

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