Time and servings
Time and servings
Ingredients
- 8 dried red chilli
- 3 tsp oil
- 18 clove garlic
- 3 shallots (diced)
- small ball sized tamarind
- ½ tsp salt
for tempering:
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp urad dal
- pinch hing / asafoetida
- few curry leaves
Instructions
- firstly, in a small bowl soak 8 dried red chilli with 1 cup hot water for 10 minutes.
- now in a pan take 3 tsp oil and roast 18 clove garlic.
- once the blister appears on garlic add 3 shallots.
- saute until the onions and garlic turn golden brown.
- cool the mixture completely, and transfer to the blender.
- also add small ball sized tamarind, ½ tsp salt and soaked dried red chill
- blend to smooth paste adding water as required.
- in a pan heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp urad dal, pinch hing and few curry leaves.
- now add in prepared chutney and cook for a minute.
- after a minute, the oil will start to release out.
- finally, enjoy poondu chutney or garlic chutney with idli.
Step-by-step
1
firstly, in a small bowl soak 8 dried red chilli with 1 cup hot water for 10 minutes.
2
now in a pan take 3 tsp oil and roast 18 clove garlic.
3
once the blister appears on garlic add 3 shallots.
4
saute until the onions and garlic turn golden brown.
5
cool the mixture completely, and transfer to the blender.
6
also add small ball sized tamarind, ½ tsp salt and soaked dried red chilli.
7
blend to smooth paste adding water as required.
8
in a pan heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp urad dal, pinch hing and few curry leaves.
9
now add in prepared chutney and cook for a minute.
10
after a minute, the oil will start to release out.
Video
Notes
- firstly, roast the garlic well, else the raw flavour of garlic will spoil the taste.
- also, cooking chutney with tempering will increase the shelf life. this can be skipped and tempering can be just poured over chutney.
- additionally, adjust the amount of red chilli to the spice level you are looking for.
- finally, poondu chutney or garlic chutney recipe tastes good for a week when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/poondu-chutney-recipe-garlic-chutney/