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    You are here: Home / Recent Posts / Garlic Chutney | Poondu Chutney

    Garlic Chutney | Poondu Chutney

    Last Updated On: Mar 26, 2025 by Sharmilee J

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    Garlic Chutney is a side dish made with red chillies and garlic as main ingredients. It is a flavorful side dish that can go along with idli dosa. I have given here 3 versions of garlic chutney for you to try – the first recipe below is our family favorite. Learn to make Garlic Chutney Recipe with step by step pictures and video.

    garlic chutney recipe

    This garlic chutney is super quick to make and has become one of our favorites. It goes well with Idli, dosa, oothapam etc. I also use it as a spread for dosa along with butter and it tastes so good.

    Jump to:
    • What is Garlic Chutney?
    • Garlic Chutney Video
    • Garlic Chutney Ingredients
    • How to make Garlic Chutney Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    What is Garlic Chutney?

    Garlic Chutney is made by first soaking red chilies in hot water and blending it along with garlic and tamarind to make a paste. Sauteing the paste until oil separates and finally a tempering is made to it. Garlic Chutney is also popularly known as Lehsun ka chutney in hindi and Poondu chutney in tamil.

    This Garlic Chutney is one of my lock down experiments ever since I am making it quite often as my family demands it. The first time I tried and wanted my kids to taste it so I named it schezwan chutney(the fancy name makes them at least taste it) and as I guessed they loved it. See motherhood teaches you many capabilities that you never believed that you had it in you.

    I make this chutney to go along with hot idli or oothapam. The best is you can make this chutney as a spread for dosa, sandwiches, rolls, wraps etc. I spread dosa, add a heaped spoonful of this chutney in the middle of the dosa along with butter spread it all over the dosa, cook it and serve crisp, do try this and I am sure you will love it just the way my family enjoys it.

    Garlic is antiviral – we are 2/3rd less to catch cold if we take garlic! Also it is a cure to cough & cold. Garlic Milk is made by simmering garlic in milk is good for heart. Garlic is divine for its health benefits – It is anti-bacterial, anti-fungal , lowers blood pressure, prevents cancer, fights impotence, lowers cholesterol, improves immunity and much more.

    garlic chutney recipe

    Garlic Chutney Video

    Similar Recipes

    • Kara chutney
    • Onion chutney
    • More chutney recipes

    Garlic Chutney Ingredients

    • Garlic – Choose fresh garlic for best flavor. You can either use big sized garlic or the smaller ones, Adjust the measure accordingly.
    • Red Chilies – I always use kashmiri red chilies as they are low in spice level and gives a bright red color. So this chutney is not spicy at all in spite of adding 10 chilies.
    • Tempering- A simple tempering is made using gingelly oil, mustard seeds and curry leaves.
    • Gingelly oil – Gingelly oil or Nalennai as we call in tamil is preferred for this recipe as it gives a nice flavor and balances the spice level.
    • Jaggery – powder – Jaggery powder balances the spice level also gives the chutney a tangy taste.

    How to make Garlic Chutney Step by Step

    Preparing red chillies

    1.Boil 1 cup water first.

    boil water

    2.Add 10 kashmiri red chilies to it.

    add red chillies to it

    3.Let it soak for 10-15 minutes.

    keep it covered

    4.Cool down completely then drain the red chilies alone.

    drain red chillies

    5.Reserve this soaked water. Set aside.

    drain water set aside

    Grinding chili garlic paste

    6.To a mixer jar : add drained red chilies,20 pieces garlic and 1 teaspoon tamarind.

    add garlic, red chillies to mixer jar

    7.Add little of the reserved soaked water.

    add soaked water

    8.Grind it to a slightly fine paste.

    grind to a paste

    Cooking chilli garlic paste

    9.To a small kadai heat 1/2 tablespoon gingelly oil add chilli garlic paste.

    add to kadai

    10.Rinse the mixer jar with 1/4 cup water.

    rinse and add water

    11.Add it.

    add it

    12.Mix it well.

    boil the chutney

    13.When it starts to boil cook partially covered as it might splutter a lot.

    cook covered

    14.Open give a quick mix then cook covered partially. Repeat this for until raw smell of garlic leaves. It may take 10 minutes. The chutney starts to thicken too.

    boil it well

    15.Add required salt and jaggery.

    add jaggery and salt

    17.Give a quick mix add 1/2 tablespoon gingelly oil.

    add gingelly oil

    18.Give a quick mix and cook for 2 more minutes.

    cook chutney for 2 more mins

    Preparing tempering

    18.Meanwhile prepare the tadka : Heat gingelly oil in tadka pan add 1 teaspoon mustard seeds and few curry leaves let it splutter.

    prepare tadka

    19.Add tempering to chutney.

    add tadka

    20.Give a quick mix. Switch off.

    mix it well

    Garlic Chutney is ready!

    GarlicChutney55

    Expert Tips

    • This chutney is not spicy as it looks. The bright red color is because of kashmiri red chilies. You can trust as my 6 year old who runs miles away to spicy food loves this chutney as a spread for dosa.
    • Using kashmiri red chilies not only gives bright red color also reduces spice level.
    • You can use smaller variety of garlic too called as malai poondu in that case use 15 nos garlic. Mine was quite big so I used 10.
    • You can replace kashmiri chilies with 5 regular chilies and 5 kashmiri chilies too.
    • Instead of jaggery you can add cane sugar too.
    • Instead of tamarind you can add tamarind paste also in that case add it a while boiling.
    • Though adding jaggery is optional it gives a nice tangy taste so don’t miss it.

    Serving & Storage

    This goes well with idli, dosa, oothapam, chapathi etc. It also serves as a great spread for sandwiches, dosas, wraps and rolls. This chutney keeps well in room temperature for 2 days and for about a week in fridge.

    FAQS

    1.Is Garlic Chutney good for health?

    Raw garlic has a number of health benefits so this chutney is good for health too. It is good to lower sugar level so best for diabetics patients too.

    2.Apart from side dish can this chutney be used for other purposes?

    Yes you can use this chutney as a spread for bread, dosa, wraps or even for chat items.

    3.What is Lahsun ka chutney? Is it the same?

    Lahsun in hindi means garlic so Lahsun ka chutney is garlic chutney. In each household the garlic chutney recipe has a variation Lahsun ka chutney is North Indan version of garlic chutney.

    garlic chutney recipe

    If you have any more questions about this Garlic Chutney  do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Garlic Chutney Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    GarlicChutney33
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    Garlic Chutney Recipe

    Garlic Chutney is a side dish made with red chillies and garlic as main ingredients. Garlic Chutney Recipe with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Servings3 people
    AuthorSharmilee J

    Ingredients

    • 20 big garlic cloves
    • 10 kashmiri red chillies
    • 1 teaspoon tamarind
    • 1/2 teaspoon jaggery
    • 1 tablespoon gingelly oil
    • salt to taste

    To temper

    • 1 tablespoon gingelly oil
    • 1 teaspoon mustard seeds
    • few curry leaves

    Instructions

    Preparing red chilies

    • Boil 1 cup water first.
    • Add 10 kashmiri red chilies to it.
    • Let it soak for 10-15 minutes.
    • Cool down completely then drain the red chilies alone.
    • Reserve this soaked water. Set aside.

    Grinding chili garlic paste

    • To a mixer jar : add drained red chilies,20 pieces garlic and 1 teaspoon tamarind.
    • Add little of the reserved soaked water.
    • Grind it to a slightly fine paste.

    Cooking chili garlic paste

    • To a small kadai heat 1/2 tablespoon gingelly oil add chilli garlic paste.
    • Rinse the mixer jar with 1/4 cup water.
    • Add it.
    • Mix it well.
    • When it starts to boil cook partially covered as it might splutter a lot.
    • Open give a quick mix then cook covered partially. Repeat this for until raw smell of garlic leaves. It may take 10 minutes. The chutney starts to thicken too.
    • Add required salt and jaggery.
    • Give a quick mix add 1/2 tablespoon gingelly oil.
    • Give a quick mix and cook for 2 more minutes.

    Prepare the tempering

    • Heat gingelly oil in tadka pan add 1 teaspoon mustard seeds and few curry leaves let it splutter.
    • Add tempering to chutney.
    • Give a quick mix. Switch off.
    • Garlic Chutney is ready!

    Video

    Notes

    • This chutney is not spicy as it looks. The bright red color is because of kashmiri red chilies. You can trust as my 6 year old who runs miles away to spicy food loves this chutney as a spread for dosa.
    • Using kashmiri red chilies not only gives bright red color also reduces spice level.
    • You can use smaller variety of garlic too called as malai poondu in that case use 15 nos garlic. Mine was quite big so I used 10.
    • You can replace kashmiri chilies with 5 regular chilies and 5 kashmiri chilies too.
    • Instead of jaggery you can add cane sugar too.
    • Instead of tamarind you can add tamarind paste also in that case add it a while boiling.
    • Though adding jaggery is optional it gives a nice tangy taste so don’t miss it.
    Nutrition Facts
    Garlic Chutney Recipe
    Amount Per Serving (25 g)
    Calories 109 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g6%
    Trans Fat 0.04g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 6g
    Sodium 28mg1%
    Potassium 55mg2%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 1g2%
    Vitamin A 285IU6%
    Vitamin C 140mg170%
    Calcium 44mg4%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Chutneys, Dips and Chutneys, For Idli, Dosa, RandomPosts, Recent Posts, Travel Food Series

    Reader Interactions

    Comments

    1. Divya Kudua

      May 24, 2013 at 3:58 am

      I love your cast iron pan!

      Reply
    2. AparnaRajeshkumar

      May 24, 2013 at 5:03 am

      gingelly oil on the top OMG awesome one !

      Reply
    3. Feng Shui

      May 24, 2013 at 5:30 am

      Can you tell me about gingelly oil and is there any replacement for this type of oil

      Reply
      • SHARMILEE J

        May 24, 2013 at 10:47 am

        You can use normal cooking oil for tempering…

        Reply
    4. Prathima Rao

      May 24, 2013 at 8:14 am

      Lip smacking chutney..Want to try & taste it soon!!
      Prathima Rao
      Prathi Ruchi

      Reply
    5. Hamaree Rasoi

      May 24, 2013 at 9:45 am

      Chutney looks simply delicious and mouthwatering.
      Deepa

      Reply
    6. CHITRA

      May 24, 2013 at 12:09 pm

      I make this adding more onions. must try ur method
      🙂

      Reply
    7. Arthy Suman

      May 24, 2013 at 5:33 pm

      love the color n flavor

      Reply
    8. Akila

      May 24, 2013 at 7:07 pm

      Lovely chutney

      Reply
    9. Priya Suresh

      May 24, 2013 at 8:13 pm

      My fav chutney, love it very much.

      Reply
    10. Veena Theagarajan

      May 26, 2013 at 10:59 am

      my fav.. looks too good

      Reply
    11. indianspicemagic

      May 26, 2013 at 2:43 pm

      I will prepare it.love the colour.

      Reply
    12. xxxxxxxxx

      July 15, 2013 at 9:14 am

      awsmmmm yumy it is

      Reply
    13. Swapna

      July 19, 2013 at 10:40 am

      what is gingelly oil??

      Reply
      • SHARMILEE J

        July 19, 2013 at 11:33 am

        It is nalennai

        Reply
    14. Sundara Moorthy

      June 01, 2015 at 2:53 pm

      should the garlic be peeled off or should be added as such??

      Reply
      • SHARMILEE J

        June 02, 2015 at 2:05 am

        The skin should be peeled….

        Reply
    15. Thejas

      March 20, 2017 at 9:59 am

      I tried it and chutney became a little bitter . What could be the mistake can u help me ?

      Reply
      • Sharmilee J

        March 24, 2017 at 6:53 am

        oh is it?! not really sure fif u grind for more time?!

        Reply
    16. meera

      December 22, 2023 at 2:38 pm

      I find your mixie interesting. Can you tell me which brand it is? Many thanks,

      Reply
      • Sharmilee J

        January 14, 2024 at 9:33 am

        Its hamilton beach mixer

        Reply
    4.58 from 7 votes (6 ratings without comment)

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