Garlic Chutney | Poondu Chutney

By : | 0 Comments | On : April 25, 2016 | Category : Chutney Recipes

Garlic Chutney
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Raw Garlic Chutney

Raw Garlic Chutney / Poondu Chutney goes very well with idli and dosa. This is a hot ,spicy chutney which can be made in a jiffy also. It stays good for a week even without refrigeration. Even bachelors can try this chutney with store bought idli / dosa batter. This is a must try chutney for garlic lovers.

Garlic Chutney 1

Garlic Chutney

Recipe cuisine – South Indian
Recipe category – Tiffin Side Dish
Preparation +cooking time – 15 Mins
Serves – 3 to 4

  • Garlic – 20 pods
  • Red Chilli – 10
  • Salt, water – As needed
To Temper
  • Mustard seeds – 1 tsp
  • Urad Dal – ½ tsp
  • Curry Leaves – 1 sprig
  • Gingelly oil – 2 tblsp

1. Peel the skin of garlic, soak red chillies in warm water. In a mixer add chillies, garlic and salt .Add water little by little and grind to a smooth paste.
Garlic Chutney Step1
2. Heat oil in a small tadka pan and temper with the ingredients given in the table ‘To temper’.Add to the chutney and mix well.
Garlic Chutney Step2

Now spicy and hot garlic chutney is ready.

Garlic Chutney
1. Choose deep red colour chilli, it gives a nice colour to the Garlic Chutney.
2. Grinding chutney to a smooth or coarse paste is your choice.
3. Use only gingelly oil for tempering which adds flavour to the Chutney.
4. If you want to subside the smell of garlic, you can saute the garlic in the kadai and then grind it.

Garlic Chutney 3

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