Garlic chutney / Poondu chutney is going to be your favourite sides of all time! Chopped garlic in tomato chilli sauce gives you the best flavour ever! and MAKES EVERYTHING BETTER!
If you have been following me for a long time, you know I LOVE garlic! Garlic in anything is my absolute favourite.
This is my mother’s recipe, My childhood favourite recipe, I ask Amma every single week to make it.
The Finely chopped garlic gives you tit-bits on your mouth with fabulous tomato chilli sauce, makes it absolutely drool-worthy.
What You'll Find in This Post (Show all)
Why this recipe work:
Garlic is enough to humble your soul!
So quick and easy
It is SO SO Delicious,
It is fresh, bright, garlicky, tangy.
How to make garlic chutney with step by step pictures:
Tips to make best Garlic chutney recipe/ Poondu Chutney:
1.Make this recipe in gingelly oil because it has unique flavour. You could also swap to sesame oil.
2. Finely chop the garlic, you can use your food processor to make things easy for you. Give 2 or 3 pulses that’s it you get a finely chopped garlic.
3.You can adjust the heat as per your convinenet. To get a bright red colour add kashmiri chillies.
4.Saute the chopped garlic in gingelly oil until it is soft and tender.
FAQ:
How do you serve Garlic chutney/Poondu Chutney?
This Garlic chutney is best served with Idly, dosa, appam, roti.
How long can you keep this garlic chutney?
You can store in an air-tight container in refrigerator for 10 days.
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PrintGarlic Chutney/ Poondu Chutney
Garlic chutney / Poondu chutney is going to be your favourite sides of all time! Chopped garlic in tomato chilli sauce gives you a best flavour ever! and MAKES EVERYTHING BETTER!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 5 1x
- Category: chutney, Side Dish
- Cuisine: Indian, south Indian
Ingredients
- 3 Whole garlic
- 3 to matoes
- 10 dry red chillies
- 1 pinch tamarind
- 2 tbs sesame oil
- 1 tsp salt
Instructions
- Take 2 to 3 whole garlic, peel off the skin and finely chop them into small pieces, dice 4 tomatoes and keep all the ingredients ready.
- To a blender, add dry red chillies and tamarind
- Grind to a fine powder
- To the same blender, Add diced tomatoes
- Ground to a fine puree. Keep aside.
- Now, Heat up oil in a saute pan, add mustard seeds and curry leaves.
- Let it sizzle for a few seconds
- Add finely chopped garlic
- Keep stirring for 3 mins
- Now Add tomato puree from the blender
- Stir well, add salt if required.
- Cover and cook for 5 to 8 mins
- Garlic chutney is ready to be served.
Notes
Tips to make best Garlic chutney recipe:
1. Make this recipe in gingelly oil because it has unique flavour. You could also swap to sesame oil.
2. Finely chop the garlic, you can use your food processor to make things easy for you. Give 2 or 3 pulses that’s it you get a finely chopped garlic.
3. You can adjust the heat as per your convinenet. To get a bright red colour add kashmiri chillies.
4. Saute the chopped garlic in gingelly oil until it is soft and tender.
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