Poondu chutney (Garlic chutney) - Turned out great! Very moist.. Today I am sharing this Poondu chutney (Garlic chutney)! A quick and easy dinner that is ready in under 15 minutes! the poondu chutney recipe is simple and easy to make, yet some important tips and suggestions to be considered. firstly, do not compromise on the freshness of the garlic pods used for this chutney. it has to be fresh for the full power and flavour of the garlic chutney. secondly, you can extend this recipe. 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. I peel the garlic and small onions / Indian shallots at night itself and store in the refrigerator so making the chutney in the morning is a breeze.
In this video we will see how to make Poondu chutney / garlic chutney at home.
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.
You can cook Poondu chutney (Garlic chutney) with 10 Ingredients and 3 steps. See the following guide!
Ingredients for Poondu chutney (Garlic chutney):
- 1/2 cup garlic peeled.
- 1/2 cup onion chopped.
- 3-4 red chilly.
- 1 tbsp oil.
- Salt as required.
- To Temper (optional).
- 1/2 tsp mustard seeds.
- 1/2 tsp Urad dal.
- 4-5 curry leaves.
- 1 tbsp oil.
Basically its just garlic (with skin) and dark roasted dry red chillies and salt. But as now we all are not using ammi, we add coconut and grind it in mixer, peeling off the skin. This garlic chutney is super quick to make and has become one of my favourites. When we were at Chennai in my Sil's place she made this chutney along with other chutneys for breakfast, this chutney was so good that I had it for dinner too….
Step by step how to cook Poondu chutney (Garlic chutney):
- Heat a pan with oil. Add onion, garlic, red chilly and sauté until onion becomes glassy. Add salt and grind into smooth paste..
- 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..
- Serve with idli or dosa.
Hubby too loved it and insisted me to ask for the recipe by. This tangy Poondu Chutney Recipe / Garlic Chutney goes very well with Dosai, Idlies. It is also a great dip for garlic breadsticks. Authentically, poondu chutney gets ground in mortar or stone grinding. Earlier, my mom uses stone mortar especially for making this chutney.