Wednesday, December 17, 2014

Spicy Garlic Chutney Recipe | Kara Poondu Chutney

Garlic Chutney Recipe
This garlic chutney is super quick to make and has become one of my favourites.When we were at Chennai in my Sil's place she made this chutney along with other chutneys for breakfast, this chutney was so good that I had it for dinner too....Hubby too loved it and insisted me to ask for the recipe by then I already got the recipe :) After that I have made this chutney many times, its easy and quick to make and one main thing is that it keeps well even for a week so its always handy for me.Sometimes I add this chutney even in gravies to get that garlic flavour :) Check out another version of garlic chutney that I posted.

I think clicking and making this post took me longer than the making process of this chutney.As you can see it is a chatpata chutney you need just 10mins to make this chutney.It is super spicy so adding gingelly oil is a must and gingelly oil gives a great flavour to this chutney.Garlic lovers should definitely try this chutney!
Garlic Chutney Recipe

Garlic Chutney Recipe - Ingredients

Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Garlic - 5 small pearls
Dry Red Chillies - 5
Tamarind - 1/2 tsp
Gingelly Oil - 1/2 tbsp
Salt - to taste

Method:

  1. Get all your ingredients ready.Soak red chillies in little hot water and set aside for 15mins.Then take garlic,red chillies, tamarind and required salt in a mixer and grind it.First it will look coarse, add water little by little and proceed grinding.
    How to make garlic chutney - Step1
  2. Grind it to a fine paste.Heat oil and pour it to the chutney.
    How to make garlic chutney - Step2
Serve with hot idlis / crispy dosas.Garlic Chutney Recipe

My Notes:

  • You can even add a pinch of sugar / jaggery while grinding if you prefer it that way.
  • This chutney keeps well for a week when refrigerated.
  • Do not reduce gingelly oil.
  • If you want you can even temper with mustard seeds and curry leaves.
  • You can even add the chutney to hot oil and saute for few mins and then switch off, this extends the shelf life more.
Garlic Chutney Recipe


Written by: SHARMILEE J

11 comments:

  1. Chutney looks yummy...cute bowl, dosas look tempting...love the yellow background too...stunning clicks as always

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  2. Looks so yum.. :). and easy.. God bless you

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  3. Mmmm love that garlicky chutney always makes me eat an extra dosa than usual.

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  4. Love it a lot. Reminds me of my college hostel days. Tis was my favorite chutney ter. Dint know how to make it so long. Thanks a lot for tis recipe.

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  5. Its tempting..
    Wateva i tried frm u.. it always turned out good.

    I tried the homemade pizza doug u posted 2days ago... but i made a stuffed sanwich with same dough.. it wass soo perfectt. Thankss sharmilee..
    kovil pulichoru.. masal vada..rava idli.. oats kichdi...matar paneer gravy..are my families favorite list frm u..
    keep up this great workk.

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  6. Wow i love that colour!!! Super yummy looking chutney...

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  7. should we use only gingelly oil? or shall we use any other cooking oil

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  8. I don't have gingelly oil... which substitute I use?

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