Garlic Chutney – Poondu Chutney Recipe – பூண்டு சட்னி

Poondu Chutney Recipe | Garlic Chutney Recipe | How to make Garlic Chutney | Side Dish for Idli Dosa | இட்லி தோசைக்கு தொட்டுக்க காரசாரமான பூண்டு சட்னி 

Garlic chutney is a family favorite. We make this chutney often and literally pair with most of the breakfast items.  My sister in law is from Tanjore and during our visit she prepared this red chutney using ammi kal(traditional stone grinder) it was just out of this world with piping hot idlis straight from the cooker.

Every one at home enjoy this with Idli, dosa, upma… kind of traditional breakfast items and give me a sarcastic look when I spread this on a toast…. 🙊Have you ever tried something like this on a toast or am I the only one? Our weekend idli dosa would be incomplete without this chutney and this has become a staple. I make a big batch ahead of time and our weekend dinner is all set!

Print Recipe

Garlic Chutney Recipe - Poondu Chutney Recipe - Spicy Garlic Chutney

Spicy Garlic chutney madew ith garlic, dry red chili and tomatoes. Perfect side for idli, dosa, poori or chapati.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: accompaniment, Breakfast, Side Dish

Cuisine: Indian, south indian, tamil nadu

Keyword: chutney, garlic chutney, poondu chutney

Servings: 250 grams

Author: Mullai Madavan

Ingredients

To saute

• 25 cloves Garlic
• 8 long Dry Red Chili
• 1 cup Tomato
• 1/2 marble size Tamarind
• 1/2 tsp Salt
• 2 tbsp Oil

To temper

• 1 tbsp Oil
• 1/2 tsp Mustard seeds

Instructions

Saute

• These are the three main ingredients that you need for the recipe.
  
• Heat oil in a kadai,  fry the dry red chilies first, followed by the garlic. Saute till the garlic turns lightly brown.
  
• If you prefer to include tamarind, add at this stage.
• Now add in the chopped tomatoes and saute till they turn soft.
  
• Switch off and let the mixture cool completely.
  
• Take the mixture in a mixer jar and add in the required salt.
• Blend to make a fine paste. Do not add any water if you wish to store longer.
  

Temper

• Heat oil in the pan and temper with mustard seeds.
  
• Add the ground paste and saute for few minutes.
  
• Fry until the chutney thickens and turn off when the oil leaves to the side.
  
• Serve with idli, dosa or chapati!
  

Video

Notes

• Garlic can be ground raw without any sauteing if you prefer the smell. If that’s too strong to manage then saute well in the oil along with the chilies. The above recipe is for more like a raw garlic chutney.
• You may increase the count of garlic if you prefer more garlicky taste. It taste very good with Indian style tiny garlic. If using Malai Poondu (Big garlic) you may have to saute longer as it has more water content.
• Refrigeration can keep the chutney for long time. Use a clean dry spoon the scoop out the chutney.
• Use two small tomato if you can’t find grape tomatoes (about 3/4 cup chopped)
• Using red ripe tomatoes gives good color to the chutney.
• You can use extra tomato to dominate garlic smell.
• Picture shows tamarind, but its purely optional. If you like the chutney little tangy then include it while sauteing. I like mine a little on the sweeter side so skipped it!
• Serves 4
• Store in a clean glass container or jar. This stays good for 2 to 3 days at room temperature if a clean spoon is used every time. Last for 6 months in refrigerator is stored properly.

Lets see how to make this Garlic Chutney  / Poondu Chutney

Instructions

Some similar recipes to try…

1. Chettinad Tomato Pudina Chutney

2. Red Capsicum Chutney

3. Tomato Onion Gotsu

4. Thakkali Poondu Thokku