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

    Garlic Chutney | Poondu Chutney

    January 8, 2022 by Sharmilee J 20 Comments

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

    garlic chutney recipePin

    This garlic chutney is super quick to make and has become one of our favourites. It goes well with Idli, dosa, oothapam etc.

    Table of Contents
    1 About Garlic Chutney
    2 Garlic Chutney Ingredients
    3 Garlic Chutney Recipe
    4 How to make Garlic Chutney
    5 Preparing tadka
    6 Expert Tips
    7 Variations
    8 Serving & Storage
    9 FAQs
    10 Garlic Chutney Quick Version
    11 Poondu Chutney

    About Garlic Chutney

    This Garlic Chutney is one of my lockdown 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 atleast taste it) and as I guessed they loved it. Even now when they want this chutney they demand it as “amma I want schezwan chutney” haha. See motherhood teaches you many tricks that you never believed that you had it in you.

    I make this chutney to go along with hot idlis 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.

    If you can smell Garlic, everything is alright

    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 made by simmering garlic in milk is good for heart & prevents heart attack. 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 Ingredients

    • Garlic : Choose fresh garlic for best flavour. You can either use big sized garlic or the smaller ones, Adjust the measure accordingly.
    • Red Chillies : I always use kashmiri red chillies as they are low in spice level and gives a bright red color. So this chutney is not spicy at all inspite of adding 10 chillies.
    • Takda : A simple tadka 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 flavour and balances the spice level.
    garlic chutney recipePin

    If you have any more questions about this Garlic Chutney  do mail me at [email protected] 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.

    Print Recipe Pin Recipe

    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 mins
    Cook Time15 mins
    Total Time25 mins
    Servings3 people
    AuthorSharmilee J

    Ingredients

    • 20 nos big garlic cloves
    • 10 nos kashmiri red chillies
    • 1 tsp tamarind
    • 1/2 tsp jaggery
    • 1 tbsp gingelly oil
    • salt to taste

    To temper

    • 1 tbsp gingelly oil
    • 1 tsp mustard seeds
    • few curry leaves

    Instructions

    • Boil 1 cup water first.
    • Add red chillies to it. Let it soak for 10-15 mins.
    • Cool down completely then drain the red chillies alone.
    • Reserve this soaked water. Set aside.
    • To a mixer jar : add red chillies, garlic and tamarind.
    • Add little of the reserved soaked water.
    • Grind it to a slightly fine paste.
    • To a small kadai heat 1/2 tbsp 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 10-12 mins. The chutney starts to thicken too.
    • Add required salt and jaggery.
    • Give a quick mix add 1/2 tbsp gingelly oil.
    • Give a quick mix and cook for 2 more mins.

    Tadka Preparation

    • Heat gingelly oil in tadka pan add mustard seeds and curry leaves let it splutter.

    Garlic Chutney

    • Add tadka to chutney.
    • Give a quick mix. Switch off.
    • Garlic Chutney ready!

    Video

    Notes

    • This chutney is not spicy as it looks the bright red color is because of kashmiri red chillies. 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 chillies 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.
    • 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 do 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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    How to make Garlic Chutney

    Preparing red chillies

    1.Boil 1 cup water first.

    boil waterPin

    2.Add red chillies to it.

    add red chillies to itPin

    3.Let it soak for 10-15 mins.

    keep it coveredPin

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

    drain red chilliesPin

    5.Reserve this soaked water. Set aside.

    drain water set asidePin

    Grinding chilli garlic paste

    6.To a mixer jar : add red chillies, garlic and tamarind.

    add garlic, red chillies to mixer jarPin

    7.Add little of the reserved soaked water.

    add soaked waterPin

    8.Grind it to a slightly fine paste.

    grind to a pastePin

    Cooking chilli garlic paste

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

    add to kadaiPin

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

    rinse and add waterPin

    11.Add it.

    add itPin

    12.Mix it well.

    boil the chutneyPin

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

    cook coveredPin

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

    boil it wellPin

    15.Add required salt and jaggery.

    add jaggery and saltPin

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

    add gingelly oilPin

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

    cook chutney for 2 more minsPin

    Preparing tadka

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

    prepare tadkaPin

    19.Add tadka to chutney.

    add tadkaPin

    20.Give a quick mix. Switch off.

    mix it wellPin

    Garlic Chutney ready!

    garlic chutney recipePin

    Expert Tips

    • This chutney is not spicy as it looks the bright red color is because of kashmiri red chillies. 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 chillies 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.
    • 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 do don’t miss it.

    Variations

    • You can replace it with 5 regular chillies and 5 kashmiri chillies too.
    • Add big or small garlic whichever you have.
    • Instead of jaggery you can add cane sugar too.

    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.Which garlic chutney is best?

    I love the first version the best as it is the one I make quite often as my kids and hubby demands it. But for variation you can try the other versions too.3.

    garlic chutney recipePin

    Garlic Chutney Quick Version

    This chutney is a simplifies version of the previous recipe. But this chutney is only for those who can stand garlic in its raw form.

    Garlic Chutney RecipePin

    Ingredients

    5 nos garlic
    5 nos dry red chillies
    1/2 tsp tamarind
    1 tbsp gingelly oil
    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 - Step1Pin
    2. Grind it to a fine paste.Heat oil and pour it to the chutney.
      How to make garlic chutney - Step2Pin

    Serve with gingelly oil hot idlis / crispy dosas.

    Garlic Chutney RecipePin

    Tips

    • 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.

    Poondu Chutney

    Garlic Chutney RecipePin

    Ingredients

    10 cloves garlic
    4 nos red chillies
    5 nos small onion
    1 tsp tamarind
    salt to taste

    To temper

    1/2 tbsp gingelly oil
    1/2 tsp mustard seeds
    a small sprig curry leaves

    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 - Step1Pin
    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 - Step2Pin

    Serve hot with crispy dosas or with soft idlis!

    Tips

    • 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.


    Poondu Chutney RecipePin

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    Filed Under: Chutneys, Dips and Chutneys, For Idli, Dosa, RandomPosts, Recent Posts

    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. Sunanda

      May 24, 2013 at 5:36 am

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

      Reply
    5. Prathima Rao

      May 24, 2013 at 8:14 am

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

      Reply
    6. Hamaree Rasoi

      May 24, 2013 at 9:45 am

      Chutney looks simply delicious and mouthwatering.
      Deepa

      Reply
    7. CHITRA

      May 24, 2013 at 12:09 pm

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

      Reply
    8. Arthy Suman

      May 24, 2013 at 5:33 pm

      love the color n flavor

      Reply
    9. Akila

      May 24, 2013 at 7:07 pm

      Lovely chutney

      Reply
    10. Priya Suresh

      May 24, 2013 at 8:13 pm

      My fav chutney, love it very much.

      Reply
    11. Veena Theagarajan

      May 26, 2013 at 10:59 am

      my fav.. looks too good

      Reply
    12. indianspicemagic

      May 26, 2013 at 2:43 pm

      I will prepare it.love the colour.

      Reply
    13. xxxxxxxxx

      July 15, 2013 at 9:14 am

      awsmmmm yumy it is

      Reply
    14. 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
    15. 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
    16. 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

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