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.
- 20 Pods Garlic
- 10 Red Chilli
- Salt As Needed
- Water As Required
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1 sprig Curry Leaves
- 2 tbsp Gingelly oil
Peel the skin of garlic, soak red chilli's in warm water. In a mixer add chilli's, garlic and salt. Add water little by little and grind to a smooth paste.
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.
Now spicy and hot garlic chutney is ready.
Tips for Poondu 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 Poondu Chutney.
4. If you want to subside the smell of garlic, you can saute the garlic in the kadai and then grind it.