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Poondu milagai chutney recipe

Poondu milagai chutney recipe garlic flavoured chilli chutney a great spicy sidedish for idli,dosa etc
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
AuthorSharmilee J


  • 5 nos small onion
  • 10 nos garlic
  • 5 nos red chillies
  • 5 nos kashmiri red chillies
  • 1 tbsp tamarind
  • 2 tbsp gingelly oil
  • 1/2 tsp mustard seeds
  • salt to taste
  • water as needed


  • First heat gingelly oil in a pan - add garlic and small onion.
  • Fry until it turns golden.Do not brown it.It should be golden.
  • Now add both red chillies and tamarind to it.
  • Saute for 2 mins and switch off.
  • Transfer to a bowl, add required salt.
  • Cool down completely.After cooling, grind it to a paste adding little water.
  • In the same oil add mustard seeds and let it crackle.
  • Add chilli garlic paste tot heated oil.
  • Mix well, cook for 2-3 mins or until the color changes to a slightly darker shade.
  • Finally when the color changes, switch off.Serve with hot idlis.



  • Do not cook for more time after grinding as the taste may change.
  • First cool down the mixture for few mins then after few mins add little water and grind to a paste.
  • Adding gingelly oil gives nice flavour to the chutney.
    Do not compromise on the oil measure otherwise the chutney will have raw taste.
  • Gingelly oil not only gives a flavour but also balances the spice level.
    In addition to mustard seeds, you can add curry leaves too while tempering.
  • The color purely depends on the chilli variety you use. I used half and half of chilli with kashmiri chillies.
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