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You are here: Home / Chutneys / Garlic Chutney – Poondu Chutney Recipe | Side dish for Idli Dosa

Garlic Chutney – Poondu Chutney Recipe | Side dish for Idli Dosa

May 25, 2013 by Sharmilee J 20 Comments

Garlic Chutney Recipe

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

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

Poondu Chutney Recipe

Method:

  1. 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.Garlic Chutney Recipe - Step1
  2. 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.Garlic Chutney Recipe - Step2

Serve hot with crispy dosas or with soft idlis!

Poondu Chutney Recipe
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.

Garlic Chutney Recipe

Tags: garlic chutney,garlic chutney recipe,garlic chutney recipes,how to make garlic chutney,prepare garlic chutney,poondu chutney,poondu chutney recipe,poondu chutney in tamil,poondu chutney for dosa,how to make poondu chutney,easy chutney recipes,side dish for idli dosa pongal

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Filed Under: Chutneys, Dips and Chutneys, RandomPosts, Recent Posts, Sidedish For Dosas

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Reader Interactions

Comments

  1. Divya Kudua says

    May 24, 2013 at 3:58 am

    I love your cast iron pan!

    Reply
  2. AparnaRajeshkumar says

    May 24, 2013 at 5:03 am

    gingelly oil on the top OMG awesome one !

    Reply
  3. Feng Shui says

    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 says

      May 24, 2013 at 10:47 am

      You can use normal cooking oil for tempering…

      Reply
  4. Sunanda says

    May 24, 2013 at 5:36 am

    Chutney looks yummy.. awesome combo with dosa or idli..
    Sunandas Kitchen

    Reply
  5. Prathima Rao says

    May 24, 2013 at 8:14 am

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

    Reply
  6. Hamaree Rasoi says

    May 24, 2013 at 9:45 am

    Chutney looks simply delicious and mouthwatering.
    Deepa

    Reply
  7. CHITRA says

    May 24, 2013 at 12:09 pm

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

    Reply
  8. Arthy Suman says

    May 24, 2013 at 5:33 pm

    love the color n flavor

    Reply
  9. Akila says

    May 24, 2013 at 7:07 pm

    Lovely chutney

    Reply
  10. Priya Suresh says

    May 24, 2013 at 8:13 pm

    My fav chutney, love it very much.

    Reply
  11. Veena Theagarajan says

    May 26, 2013 at 10:59 am

    my fav.. looks too good

    Reply
  12. indianspicemagic says

    May 26, 2013 at 2:43 pm

    I will prepare it.love the colour.

    Reply
  13. xxxxxxxxx says

    July 15, 2013 at 9:14 am

    awsmmmm yumy it is

    Reply
  14. Swapna says

    July 19, 2013 at 10:40 am

    what is gingelly oil??

    Reply
    • SHARMILEE J says

      July 19, 2013 at 11:33 am

      It is nalennai

      Reply
  15. Sundara Moorthy says

    June 1, 2015 at 2:53 pm

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

    Reply
    • SHARMILEE J says

      June 2, 2015 at 2:05 am

      The skin should be peeled….

      Reply
  16. Thejas says

    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 says

      March 24, 2017 at 6:53 am

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

      Reply

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