Last Updated on December 7, 2020
Garlic Chutney(Poondu Chutney) is very handy when you dont have tomato or coconut in stock.I got the chutney recipe from chef jacobs cookbook which my sis gave me.The chutney is super spicy and flavourful best with idli / dosa / even rotis.If you are a garlic lover then this chutney is for you!
Garlic Chutney Recipe – Ingredients
Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Garlic – 10 cloves
Red Chillies – 4
Small Onion – 5
Tamarind – 1 tsp
Salt – to taste
To temper:
Gingelly Oil – 1/2 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 1 small sprig
Method:
- Grind together garlic,small onion,red chillies and tamarind together to a semi coarse mixture in a blender.Set aside. Heat 1 tsp oil in a kadai/pan – add the ingredients listed under ‘to temper’ let it splutter.
- Then add the garlic onion paste along with salt and give a quick mix along with the tempering and saute till raw smell leaves.Add 1-2 tbsp of water and allow it to boil.When it starts sticking add oil little by little.Switch off and add remaining oil and mix.
Serve hot with crispy dosas or with soft idlis!
My Notes:
- Break the red chillies roughly before grinding so that it grinds well and evenly
- Be generous in adding gingelly oil else the chutney will start sticking.
- The chutney is super spicy to our taste buds so adjust red chillies according to your preference.This goes well with idli dosa and even rotis.
- This will surely keep well for 2 days(in room temperature) which is ideal for packing. When refrigerated it will keep well even for a week.
- We are grinding the ingredients raw so make sure to saute well along with tempering until raw smell totally leaves.
I love your cast iron pan!
gingelly oil on the top OMG awesome one !
Can you tell me about gingelly oil and is there any replacement for this type of oil
You can use normal cooking oil for tempering…
Chutney looks yummy.. awesome combo with dosa or idli..
Sunandas Kitchen
Lip smacking chutney..Want to try & taste it soon!!
Prathima Rao
Prathi Ruchi
Chutney looks simply delicious and mouthwatering.
Deepa
I make this adding more onions. must try ur method
🙂
love the color n flavor
Lovely chutney
My fav chutney, love it very much.
my fav.. looks too good
I will prepare it.love the colour.
awsmmmm yumy it is
what is gingelly oil??
It is nalennai
should the garlic be peeled off or should be added as such??
The skin should be peeled….
I tried it and chutney became a little bitter . What could be the mistake can u help me ?
oh is it?! not really sure fif u grind for more time?!