Garlic Chutney with Tomato Recipe | Poondu Chutney

One of the best accompaniment which goes well with idli and dosa is Garlic Chutney. There are so many varieties of making garlic chutney. This method is made using garlic, dry chili, and tomato as the main ingredients. There is no onion in this recipe.

As the name suggests we are going to use a generous amount of garlic and chili in this chutney. I have also added Kashmiri chili to get a nice bright color. Use tamarind if only required. Indian tomatoes are tangy in nature. If using Indian tomato skip tamarind or else if using Malaysian tomato or Bangalore tomato use a small pinch of tamarind to get the tangy taste.

I saw this chutney posted by Mullai on Instagram and totally fell in love with this chutney. My daughter is not a big fan of idli, but when I made this chutney she had extra idli without any complaints. You can find Mullai’s original recipe here. Thank you Mullai for this awesome chutney everyone at home liked it.

This chutney is very unique compared to other regular chutney. Usually either we saute all the ingredients and grind it and temper it or first grind all the ingredients and saute it and temper it. But in this garlic chutney first, we are going to saute the ingredients. Next, we are going to grind it. Then temper the chutney and again going to saute the ground chutney until the oil releases. Because of sauteeing it twice this chutney tastes awesome. This can be kept refrigerated for a week as this is double sauteed and there is no coconut in this. Now let us see how to prepare this recipe.

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Garlic Chutney with Tomato Recipe | Poondu Chutney

Print Recipe

Spicy and delicious garlic-flavored chutney for idli and dosa.

• CourseBreakfast
• CuisineSouth Indian

Servings	Prep Time
3 people	10 min

Cook Time

15 min

Servings Prep Time 3 people 10 min

Cook Time 15 min

Garlic Chutney with Tomato Recipe | Poondu Chutney Print Recipe Spicy and delicious garlic-flavored chutney for idli and dosa. CourseBreakfast CuisineSouth Indian Servings Prep Time 3 people 10 min Cook Time 15 min Servings Prep Time 3 people 10 min Cook Time 15 min

Ingredients

Main Ingredients

• 15 Garlic pods
• 7 Dry Red Chili
• 3 Kashmiri Red Chili
• 1/2 inch Tamarind
• 2 Tomatoes finely chopped (small size)
• 2 tbsp oil
• salt to taste

to Temper

• 3 tbsp oil
• 1/2 tsp Mustard seeds /kadugu
• 1 strand Curry Leaves/Karuveppilai

Servings: people

Instructions

1. Heat 2 tbsp of oil in a pan. Once the oil gets heated add garlic pods, dry red chili, Kashmiri red chili, tamarind and saute until garlic pods turn golden brown in color.
2. Then add tomatoes, required salt and saute until tomatoes turn mushy.
3. Once done let it cool completely. Transfer it to a mixer jar and grind to a smooth paste.
4. Now, again heat a pan and add 3 tbsp of oil. Add mustard seeds, curry leaves and let it crackle.
5. Now add the ground paste and saute until the oil starts leaving. Delicious garlic chutney is ready. Serve it with idli or dosa.

Recipe Notes

• If the tomatoes are tangy enough, then you can skip the tamarind.
• You can even add 4-5 sambar onions(shallots) while sauteeing.
• Add a generous amount of garlic and chili.
• Always adjust spice according to your taste.
• I added Kashmiri chili for a nice color.

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Spicy and delicious garlic-flavored chutney for idli and dosa is ready to relish.

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