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# Poondu Chutney Recipe
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| **Prep time** | 10 min |
| **Cook time** | 5 min |
| **Total time** | 15 min |
| **Serves** | 3 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
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 chill
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.
11. finally, enjoy poondu chutney or garlic chutney with idli.
## Step-by-step
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 chilli.
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](https://hebbarskitchen.com/recipes/south-indian-idli-recipes/) and [dosa](https://hebbarskitchen.com/recipes/south-indian-dosa-recipes/).
## 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/](https://hebbarskitchen.com/poondu-chutney-recipe-garlic-chutney/)
