Fava Leaf and Green Garlic Chutney

Source: Arun Gupta, DOSA

Recipe Type: | Seasons:

This recipe, featuring Knoll Farms, was demonstrated for CUESA’s Market to Table program on March 23, 2019.

This is an accompaniment to traditional Indian dishes or as a dip or spread, but would also be delicious if puréed and used as a base for curry or as a marinade. If you leave out the vinegar, the green color will be preserved a bit longer. You can freeze the chutney for up to a few months to enjoy later.

Makes 2 cups


2 quarts fava leaves
Salt, as needed
¼ cup canola oil
3 cloves garlic
¼ cup peeled, sliced ginger
¼ teaspoon fenugreek seeds
½ tablespoon channa dal
½ tablespoon urud dal
1½ tablespoons coriander seed
1½ tablespoons cumin seed
1½ tablespoons fennel seed
½ tablespoon (or more or less, depending on your preference) chili powder
1½ cups thinly sliced green garlic (whites and greens)
½ cup olive oil
¼ cup white wine vinegar (see above for note regarding omitting this)


To prepare the fava leaves: Bring a large pot of heavily salted water to a boil. Reduce to simmer and add fava leaves. Blanch for about two minutes, until they are dark green and very tender. Transfer to a bowl of ice water to cool. Once cold, remove from ice water and squeeze out all excess water. Roughly chop leaves and set aside. 

To prepare the spices and aromatics: In a small sauce pan, heat canola oil over medium-high heat until it begins to shimmer. Add garlic cloves and sliced ginger and fry until garlic starts to turn light brown, about 1-2 minutes. Add fenugreek seeds and continue to cook until seeds are aromatic and garlic has turned brown. Add dals and whole spices and continue to cook for about one minute, stirring, until spices are very aromatic. Add chili powder and cook, stirring, for another minute. Add green garlic and continue to cook and stir for two more minutes, until green garlic begins to soften. Add ¼ cup water and cook until water has evaporated and bottom of pot is dry. Transfer mixture to the bowl of a food processor and set aside to cool a bit before finishing.

To finish: Add chopped fava greens to spice mixture in food processor. Add olive oil & vinegar and process. Add water to achieve desired consistency. Season to taste with salt.


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