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.
Divya Kudua says
May 24, 2013 at 3:58 amI love your cast iron pan!
AparnaRajeshkumar says
May 24, 2013 at 5:03 amgingelly oil on the top OMG awesome one !
Feng Shui says
May 24, 2013 at 5:30 amCan you tell me about gingelly oil and is there any replacement for this type of oil
SHARMILEE J says
May 24, 2013 at 10:47 amYou can use normal cooking oil for tempering…
Sunanda says
May 24, 2013 at 5:36 amChutney looks yummy.. awesome combo with dosa or idli..
Sunandas Kitchen
Prathima Rao says
May 24, 2013 at 8:14 amLip smacking chutney..Want to try & taste it soon!!
Prathima Rao
Prathi Ruchi
Hamaree Rasoi says
May 24, 2013 at 9:45 amChutney looks simply delicious and mouthwatering.
Deepa
CHITRA says
May 24, 2013 at 12:09 pmI make this adding more onions. must try ur method
🙂
Arthy Suman says
May 24, 2013 at 5:33 pmlove the color n flavor
Akila says
May 24, 2013 at 7:07 pmLovely chutney
Priya Suresh says
May 24, 2013 at 8:13 pmMy fav chutney, love it very much.
Veena Theagarajan says
May 26, 2013 at 10:59 ammy fav.. looks too good
indianspicemagic says
May 26, 2013 at 2:43 pmI will prepare it.love the colour.
xxxxxxxxx says
July 15, 2013 at 9:14 amawsmmmm yumy it is
Swapna says
July 19, 2013 at 10:40 amwhat is gingelly oil??
SHARMILEE J says
July 19, 2013 at 11:33 amIt is nalennai
Sundara Moorthy says
June 1, 2015 at 2:53 pmshould the garlic be peeled off or should be added as such??
SHARMILEE J says
June 2, 2015 at 2:05 amThe skin should be peeled….
Thejas says
March 20, 2017 at 9:59 amI tried it and chutney became a little bitter . What could be the mistake can u help me ?
Sharmilee J says
March 24, 2017 at 6:53 amoh is it?! not really sure fif u grind for more time?!