Poondu Chutney/ Garlic chutney-A delicious healthy South Indian chutney
Poondu Chutney, or garlic chutney, is a classic South Indian side dish that’s spicy, flavorful, and so easy to make. With simple ingredients like garlic, small onions, and dried red chilies, this chutney packs a punch and takes your everyday meals to the next level.
It’s the perfect companion for soft idlis, crispy dosas, fluffy pongal, or crunchy kuzhi paniyarams. Plus, garlic isn’t just tasty—it’s packed with antioxidants and great for boosting immunity.
Tips for the Perfect Poondu Chutney
1.Use Fresh Ingredients: Fresh garlic and small onions make all the difference in flavor.
2.Control the Spice: Adjust the red chilies to your spice level. For less heat, remove the seeds.
3.Add Some Tang: A bit of tamarind or a squeeze of lemon can balance the heat beautifully.
4.Choose Your Texture: Blend it smooth or keep it slightly coarse—it’s up to you.
5.Amp Up the Flavor: Tempering with mustard seeds, curry leaves, and a pinch of hing gives the chutney an irresistible aroma.
Poondu chutney is a simple yet delicious way to bring authentic South Indian flavors to your plate. It’s spicy, tangy, and full of bold flavors that pair perfectly with your favorite dishes. Plus, it’s quick to make and healthy too—what’s not to love?
Try this chutney the next time you’re craving something flavorful to go with idli or dosa. It’s a recipe that’s sure to impress your taste buds and your family!
Ingredients
Garlic -1/2 cup
Small onions-10 nos
Red chillies -4-5 nos
Kashmiri red chillies -4-5 nos
Tamarind -a small gooseberry sized
Jaggery - 1 Tsp
Salt to taste
Mustard seeds -1/2 Tsp
Curry leaves few
Gingelly oil -2-3 Tbsps
Poondu Chutney Recipe Video
Method
👉Heat a tsp of oil in kadai, add small onions and sauté for a minute.
👉Now add garlic and sauté well for 2-3 minutes.
👉Add red chillies, Kashmiri red chillies, tamarind and sauté for a minute.
👉Add required salt mix well.
👉Switch off the gas and allow the ingredients to cool down then grind to a smooth paste without adding water.
👉In the same kadai heat the remaining oil add mustard seeds and curry leaves , allow it to splutter.Add in the ground paste and 1/2 cup water .
Add jaggery mix well.
👉Allow the mixture to boil until colour of the chutney changes, raw smell goes and thickens. Switch off the gas.
