Poondu Chutney | Garlic Chutney
Learn how to make easy and delicious Poondu Chutney recipe with step by step pictures. Garlic Chutney recipe for Idli Dosa, quick and easy side dish for South Indian Breakfast.
Thick Bottomed Pan
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
Dry Red Chillies
Large Marble Sized Ball of Tamarind
Salt as needed
Gingelly Oil/Sesame Oi
Few Fresh Curry Leaves
First soak 8-10 dry red chillies in 1/4 cup of hot water for 15-20 mins.
Along with the soaked red chillies, add 18-20 garlic cloves, 1 large marble sized ball of tamarind and salt as needed to a blender.
Grind in quick pulses until the ingredients are coarsely ground. Add the water used to soak the red chillies little by little.
Grind into a smooth paste.
Meanwhile heat a thick bottomed pan and heat 2 tbsp gingelly oil. Add 1/2 tsp mustard seeds and as they splutter, add 1/4 tsp asafoetida and few fresh curry leaves.
Now add the prepared chutney and wash the blender jar with remaining water (if any), add it to the pan.
Cook on low flame for about 7-8 mins keeping the pan covered.
It should thicken up and oil should ooze out from the sides. Remove from heat.
Serve immediately with
. Let it cool down before storing in an airtight container in fridge for upto 10 days.
Don’t reduce the amount of oil as the chutney is very spicy and it is needed to balance it out. Also helps preserving it for days without spoiling.
Poondu Chutney | Garlic Chutney https://cookingfromheart.com/poondu-chutney/ November 25, 2020