Oil free Asparagus chutney
Asparagus chutney using the ends of asparagus that are otherwise trimmed and discarded. Best use of waste!
When cooking with Asparagus do you trim away the ends that are slightly woody? Most of the times, the ends aren’t too woody but they aren’t tender enough to be roasted. Instead of discarding those ends, upcycle them into this flavourful chutney to go with dosa, rice or roti!
This Asparagus chutney recipe is simple, needs only 5 ingredients and is ready in 15 minutes!
Ingredients
Asparagus
Here, I use the ends of Asparagus that otherwise land in trash. Best use of waste! Even if the ends are slightly woody, it works fine in a chutney. You may have to discard the parts that are completely woody. If enough ends are not available, use the tops too!
How to trim Asparagus
A small portion at the end of Asparagus is sometimes too woody and fibrous where you will notice resistance on the knife. Use it in stocks. The next 1-2 inches may be slightly woody which is used in this chutney. The remaining tender part can be roasted or used in other recipes.
Urad dal/Dehusked split black gram
Urad dal when roasted, lends a nutty taste to the chutney.
Green chilli
Use your favourite variety of green chilli for flavour and heat.
Dry Tamarind
Tamarind adds acidity to the chutney to balance the flavours.
Asparagus chutney has the balance of flavours necessary in a chutney! Naturally sweet from Asparagus, spicy from green chillies, hint of sourness from tamarind and nuttiness from roasted urad dal.
Serving and storing
Serve Asparagus chutney with rice, roti or dosa like this super soft neer dosa or crispy barley dosa.
Store leftovers in the refrigerator for 1-2 days.
Oil free Asparagus chutney
Equipment
- Blender
- Pot
- Heavy bottomed pan
Ingredients
- 3 cups trimmed ends of asparagus collected from 2 bunches of Asparagus
- 3 tsp split de-husked black gram urad dal
- Dry tamarind blueberry sized, or use a ½-1 tsp of tamarind paste
- 1 green chilli Any variety including Thai, Indian, adjust to suit taste
- salt to taste
- ¾ cup water or as needed
Instructions
- Add chopped asparagus, tamarind, salt to a pot along with ½ cup of water. Cook covered until Asparagus is fork tender. Let it cool.
- Meanwhile, in a heavy bottomed pan on medium heat, dry roast urad dal/black gram along with whole green chilli. Remove from heat when urad dal turns golden brown. Keep stirring so that urad dal doesn't burn and roasts evenly.NOTE: If not making an oil-free version, use 1/4 tsp of oil to roast the dal and chilli.
- Add cooled asparagus along with tamarind, roasted dal, chilli into a blender jar and blend into a smooth paste. To keep the chutney thick, add just enough water to help with the blending.
- Taste and adjust salt and serve with rice, dosa.
Optional hot oil seasoning/tadka for a version with oil
- Heat 1 tsp of oil in a heavy bottomed pan.
- When oil is heated, add ¼ tsp black mustard seeds, 1 broken dry red chilli.
- When mustard splutters, add ⅛ tsp hing/asafoetida and pour the oil along with spices over the chutney.
Notes
- I make this chutney using the ends of Asparagus that are trimmed off. Most of the times they are not completely woody but not tender enough to be roasted. The parts that are too woody may need to be discarded.
- Asparagus tops can be used too, instead of just the ends.
- Green chilli can also be cooked with Asparagus, instead of being roasted with urad dal.
- I find this chutney flavorful even without the hot oil seasoning/tadka, so I personally skip adding the tadka.
Did you try this recipe?
Do leave a star rating and comment below to let me know how you liked it! I would love to see the photos too! Tag me on social media!
Thank you so much for stopping by! It really means a lot to me!
Very innovative! I always used to throw away the cut ends. I am planning to try making this chutney this time.
Yay! Thank you! I hope you like it!