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

• 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

• 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.

• 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.

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 !

• 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.