Garlic Chutney Recipe | Poondu Chutney

Garlic Chutney is a simple South Indian Chutney which goes well with idli and dosa. There are so many variations in making garlic chutney like with or without coconut or as dry chutney or as wet chutney. Even some add small onions to this chutney.

Always use only freshly grated coconut for making chutney. Fresh coconut certainly gives the best taste to the chutney. This chutney not only goes well with Idli and Dosa, it can also be had with any South Indian breakfast like Pongal, Paruppu Adai, uthappam, paniyaram etc. This chutney can be had along with snacks too. If you have grated coconut handy, then you can make this chutney in no time. Just put all the ingredients in a mixie, blend it to smooth paste and temper it and relish. Let us see stepwise how to prepare this chutney.

Garlic Chutney Recipe | Poondu Chutney

Print Recipe

Garlic Chutney for Idli-dosa.

• CourseBreakfast
• CuisineSouth Indian

Servings	Prep Time
3 people	5 minutes

Cook Time

5 minutes

Servings Prep Time 3 people 5 minutes

Cook Time 5 minutes

Garlic Chutney Recipe | Poondu Chutney Print Recipe Garlic Chutney for Idli-dosa. CourseBreakfast CuisineSouth Indian Servings Prep Time 3 people 5 minutes Cook Time 5 minutes Servings Prep Time 3 people 5 minutes Cook Time 5 minutes

Ingredients

For grinding

• 1/2 cup Coconut grated
• 1 tbsp Roasted gram/Pottukadalai
• 3 Dry Red Chili
• 4 Garlic pods
• salt to taste

To temper

• 1 tsp oil
• 1 tsp Mustard,chana dal,urad dal
• 1 strand Curry leaves

Servings: people

Instructions

1. In a mixer add grated coconut, dry red chili, garlic pod, roasted gram, salt to taste. Then add little water and grind it to smooth paste.

   
2. Transfer the chutney to a bowl. Heat a pan add oil. Once oil gets heated add mustard seeds and let it crackle. Then add curry leaves and saute for a sec. Then pour the temper on the chutney. Garlic chutney is ready.

   

Recipe Notes

• To get white chutney grate only the white part of the coconut.
• Always use freshly grated coconut to get the best taste.
• Also add the specified amount of roasted gram only, if you increase it the color of chutney may differ.
• You can make the chutney watery or thick in consistency according to your preference.
• While grinding add only a little water, if needed later you can adjust the water.
• Using this chutney as a base can make various variations:
  • Instead of mustard seed, you can tamper with thalikkum vadagam it gives a unique taste to the chutney.
  • You can even add little tamarind for a tangy taste.

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Delicious Garlic Chutney is ready to relish.

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