Raw Garlic Chutney | Poondu 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.
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 Poondu Chutney.
4. If you want to subside the smell of garlic, you can saute the garlic in the kadai and then grind it.