Recipe: Appetizing Poondu chutney (Garlic chutney)

Poondu chutney (Garlic chutney). Poondu Chutney recipe with step by step pictures. This is a perfect chutney for all garlic lovers. It goes real well with idli and dosa.

This garlic chutney is an excellent combination for dosa and idli. I have a dry version of poondu milagai podi, which is a semi dry chutney, authentically ground in ammai by coarsely smashing it. Basically its just garlic (with skin) and dark roasted dry red chillies and salt. You can cook Poondu chutney (Garlic chutney) using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Poondu chutney (Garlic chutney)

1. It's 1/2 cup of garlic peeled.
2. You need 1/2 cup of onion chopped.
3. You need 3-4 of red chilly.
4. It's 1 tbsp of oil.
5. You need of Salt as required.
6. You need of To Temper (optional).
7. Prepare 1/2 tsp of mustard seeds.
8. It's 1/2 tsp of Urad dal.
9. You need 4-5 of curry leaves.
10. Prepare 1 tbsp of oil.

But as now we all are not using ammi, we add coconut and grind it in mixer, peeling off the skin. Garlic Chutney, or poondu chutney, lasun ki chatni is spicy garlic chutney makes excellent side dish idli, dosa, adai, paniyaram, vada tiffin items, South Indian breakfasts. Spicy garlic chutney with red chilies, coconut, makes great side dish with idli, dosa. This is one of the chutneys I make for travel because it stays good for a day without refrigeration.

Poondu chutney (Garlic chutney) instructions

1. Heat a pan with oil. Add onion, garlic, red chilly and sauté until onion becomes glassy. Add salt and grind into smooth paste..
2. To Temper: Heat a pan with oil. Splutter mustard seeds. Add Urad dal. Once it turns brown add curry leaves. Add ground paste and sauté for 2-3 mins..
3. Serve with idli or dosa.

My Dad loves this chutney a lot as it tastes spicy. Usually I add more onion and less garlic but this morning I tried the same chutney adding more garlic cloves and less onion. I have already posted Madurai style garlic chutney recipe. This is similar to that, but instead of tamarind we are using tomatoes. The highlight of the chutney is the pungent smell of raw garlic.