This tangy Poondu Chutney Recipe / Garlic Chutney goes very well with Dosai, Idlies. It is also a great dip for garlic bread sticks.
This tangy Garlic chutney goes very well with Dosai, Idlies. It is also a great dip for garlic bread sticks. We use to visit our grandparents for summer vacations in my childhood days to Madurai, a city in TamilNadu, India. Madurai is very famous for roadside Idly shops, maintained by aged women(I don’t know present scenario). They serve extraordinary fluffy Idlis with coconut chutney and this garlic chutney.
Authentically, it gets ground in mortar or stone grinding. Earlier, my mom uses stone mortar especially for making this chutney. Nowadays, heavy duty mixer/grinder has been substituted in the kitchen for this stone mortars, compromising with its authenticated texture.
The mildly sweetened coconut chutney, the very ‘hot’ garlic chutney with those Idlis, Dosas, Oothappams, Instant Oats Adai….I’m really very jealous about Madurai residents.
Poondu Chutney Recipe
- 2 Cloves Garlic
- 1/2 cup Onion chopped
- 1 tbsp Tamarind thick extract
- 2 Red Chili
- 1/4 tsp Salt or as required
- This poondu chutney will be hotter, so lesser quantity will do. Firstly, grind all these ingredients in mixer/blender to make a thick fine paste.
- No need for any seasoning. Serve this garlic chutney with Dosa, Idly... Like I said before It will be a great Dip for garlic bread, etc.,
1. Serve it along with dosa, Idlies.
2. If you wish, you can also serve it seasoning. For seasoning, heat oil in the pan, add mustard seeds and urad dal. When mustard seeds splutter, add it to the garlic chutney.
Tips and Variations for Poondu chutney:
1. Originally, more chilies will be added to this recipe.
2. Stone grinding, grinding with mortar bring beautiful texture and taste.
3. Pearl onions/sambar onions taste super for this chutney.