Garlic Chutney Recipe | Poondu Chutney | Side Dish For Idli Dosa

Garlic chutney recipe
This is one of the chutneys I make for travel because it stays good for a day without refrigeration. 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. It was tasting great with idli & dosa.
Garlic chutney (Poondu chutney in Tamil, Lahsun ki chutney in Hindi,Vellulli chutney in Telugu and Bellulli chutney in Kannada) for idli & dosa can be made in many ways. You could find varieties of poondu chutney in blogosphere. Some people add tomato & some use coconut. It can also be made as dry chutney just like my Poondu molapdi for Vendhaya dosa.
The chutney recipe I have shared today is without coconut & tomato. Soon I will share the other variants of garlic chutney.In the mean time,check out my Poondu thogayal/Garlic thuvayal for rice & easy tomato garlic chutney for roti  if interested ! Lets see how to prepare this South Indian style onion poondu chutney for idli,dosa. 
Poondu chutney recipe

Poondu chutney/Garlic chutney recipe

Poondu chutney/Garlic chutney recipe Poondu chutney for idli,dosa – How to prepare garlic chutney

Cuisine: Indian
Category: Chutney
Serves: 2
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes

INGREDIENTS

  • Small Garlic cloves – 10 – 12 nos ( peeled)
  • Big onion – 1 no
  • **Red chilli – 3 nos ( Use 4-5 for more spicy chutney)
  • Tamarind – 3 pinches
  • Salt & water – as needed

To temper

  • Cooking oil OR Gingely oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – few
HOW TO MAKE POONDU CHUTNEY – METHOD


  • Peel garlic cloves and set aside.Peel onion and chop it.( **I used 2 spicy chillies & 1 byadgi chilli/Kashmiri chilli to get a nice color. You can skip byadge chilli and use normal chillies. But color of the chutney may vary slightly)
  • Take the chopped onion, peeled garlic cloves, pinched tamarind, pinched red chillies and salt. Grind it to a coarse paste without adding water. Then add little water and grind it to make a smooth paste.
Poondu chutney for idli

  • Heat oil in a kadai and temper mustard seeds, urad dal and curry leaves. Now add the ground chutney and boil for sometime till it becomes thick. Remove and serve hot with idli & dosa drizzling few tsp of gingely oil.
Poondu chutney for idli

    This chutney stays good for a day or two without refrigeration if you make the chutney really thick without any moisture.So you can pack this for travel and njoy ! I hope it tastes good with roti too !
Note
  • For variations,u can use 2 big onions & 7-8 garlic cloves and make this chutney
  • You can saute the ingredients in oil before grinding and temper at the end.
  • You can make the same chutney without using onions. In that case you must add more garlic cloves & tamarind to get more quantity.
  • Instead of tamarind you can use one ripe tomato while grinding.
Enjoy this hot n spicy onion garlic chutney with idli & dosa drizzled with few tsp of gingely oil. 
Tastes GR8!!
Poondu chutney for idli

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6 thoughts on “Garlic Chutney Recipe | Poondu Chutney | Side Dish For Idli Dosa”

  3. jayabalan

    Very nice.. I tried exactly with the same number of garlic and onion as mentioned by you in the ingredients. The taste is awesome. But after eating, I could still feel the pungent smell of garlic. So I suggest you to reduce the number of garlic to 10. Otherwise the method works very well

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