Chutney can be dry or wet, the recipe that I am sharing today is a very popular Maharashtrian chutney. Since chutney has emerged as known condiment from India, when people think of chutney they always think about wet chutneys, but in India dry chutneys are as popular as wet ones.  This particular lasun chutney is quite popular in Maharashtra(state from western part of India), it is a spicy condiment in any Maharashtrian household. Very simple to make with less ingredients and can take any meal to a different level.  Now how can we modernize it and present it in different way? Well, this particular chutney can go really well on burgers! Yup you read it right, use it as is or mix it in mayo and you have got yourself a wonderful spread for your burger. It can go on toasted cheesy garlic bread, once the bread is out of the oven sprinkle this chutney for a little kick. Sprinkle some on prepared rice or even roasted potatoes. Sky is the limit when it comes to condiments like these. ...

Last fall we had planted garlic in our backyard, this spring we were cleaning up our garden to get ready for spring planting. Garlic bulbs were growing really nicely, but they are not ready to harvest yet. So to ensure that our garlic grows we cut some garlic greens. Instantly I thought of making this fresh garlic chutney. The garlic greens itself has immense garlicky flavor but I also added couple small garlic cloves to enhance more of that garlic flavor.  Have it on a side with any Indian meal, we loved it especially with bhakri and pithla(Maharashtrian comfort food)! We also tried it on sandwiches, Indian style scrambled eggs(also called as bhurjee), Quesadillas.  Ingredients                                                           15-20 sprigs of green garlic 1/3 cup cilantro 3 green chili's 2 small garlic cloves 1/2 inch gi...