Asparagus Chutney
Prep time
Cook time
Total time
  • 2 cups - asparagus. Do not discard tips. Cut 1-2 inches of fiber bottom side of stems and discard.
  • ½ cup - fresh mint leaves - optional
  • 3-5 green chilies. Substitute with any other chilies you have. Use appropriately depending on pepper's spice level.
  • 4-5 garlic cloves
  • 1 tsp - tamarind juice. If you don't have tamarind, you can use lemon or lime juice.
  • Salt
  • 4 tbsp your favorite oil. I used coconut oil.
  • 1 tsp - urad dal (black gram/lentils) - optional
  • 1 tsp - cumin
  • ⅓ tsp - black mustard seeds
  • 2 sprigs curry leaves
  • ⅓rd tsp turmeric powder
  • Cilantro to garnish
  1. In a small pot, pour 2 tbsp oil. Heat to medium.
  2. Add cumin. Fry until golden brown.
  3. Add green chilies, garlic cloves, mint, and asparagus.
  4. Close lid and cook for 1-2 minutes. Stir occasionally.
  5. Add salt. Stir and close the lid. If you see water, cook without lid till all water evaporates. Turn off. Let it cool.
  6. Add asparagus mixture. Lightly pulse few times. Add tamarind juice or lemon juice. Pulse 1-2 more times. Do not grind to fine paste. Leave a bit chunky. Remove into a bowl.
  7. Now, prepare to tamper. Pour 2 tbsp oil in a pot. Heat to medium-high.
  8. When hot, add mustard seeds. When they start spluttering, add cumin. Cook until golden brown.
  9. Add black lentils. Fry until golden brown.
  10. Add curry leaves. When they stop spluttering, add turmeric powder. Turn off the stove.
  11. Add tampering to chutney while it is still hot. Deglaze tampering pot with little chutney.
  12. This chutney will stay fresh in the refrigerator for 1 week. Use it for as many meals within a week.
  13. Serve immediately with black rice or quinoa or brown rice and enjoy.
Recipe by Ujwala's Delicacies at