Garlic Chutney | Poondu Chutney

December 7, 2023

Garlic Chutney Recipe is a straightforward chutney recipe made with garlic, dry red chillies, coconut, spices and tempering. Garlic chutney can be often known as poondu chutney, lehsun ki chutney, lahsun chatni or poondu thogayal. Serve spicy chilli garlic chutney with idli, dosa, aloo paratha or roti and you’ll adore it. I even have shared 4 ways of constructing garlic chutney on this blog post with step-by-step pictures and video.

Garlic Chutney

This smoky tomato chutney is an ideal company with any tiffin recipes. Loved the chutney a lot with some crispy dosa.

About Garlic Chutney

Garlic chutney / Poondu Chammanthi, also often known as lahsun chutney, lahsun ki chutney, lehsun chutney, and bellulli chutney, is an Indian subcontinent chutney made out of fresh garlic, dry or fresh coconut, groundnuts, and green or red chilli peppers. Cumin and tamarind are occasionally used as ingredients.

Chutneys are available a wide range of flavours and textures, including tomato relish, ground peanut garnish, yoghurt or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.

Similar Chutney Recipes

Capsicum Chutney
Onion Chutney
Coconut Chutney
Tomato Chutney
Beetroot Chutney
Chilli Garlic Chutney

Garlic Chutney Ingredients

Coconut – Coconut is delicious and barely sweet, and it could possibly be eaten raw or dried. It’s used to make a wide range of products, including coconut milk, cream, and oil. For making garlic chutney you should use fresh coconut. Dried or desiccated coconut is utilized in some variation of garlic chutney.

Garlic – Garlic has a definite, pungent flavour that, when raw, borders on spicy and, when cooked, borders on nutty. Use peeled garlic for this chutney. Remember the intensity of garlic flavour is determined by the quantity of garlic used.

Dry Red Chilli – red chilli is a condiment that enhances the flavour and color of food. Use chilli powder or dry red chillies for this.

Tamarind – small amount of tamarind adds a touch of sour taste to the chutney.

Tempering – mustard, urad dal, curry leaves and asafoetida in fried in oil till toasted.

The Ingredients: you will have coconut, garlic, dry red chillies, salt, tamarind and oil. Tempering spices in fried in oil and added to the chutney.

Roasting: roast all of the ingredients in kadai till frivolously cooked.

Grinding: take the ingredients in a blender and grind till smooth.

Serve: serve the chutney with idli, dosa or upma.

Learn how to Make Garlic chutney in (3 easy steps) Poondu Chutney

Sauteing Ingredients for Chutney

Heat 1 tblspn of oil , Add in dry red chilli and garlic in it and fry for five mins. Add in coconut and blend well. Fry this for two mins. Allow this to chill down.

Grinding Chutney

Take this in blender. Add in tamarind and salt and make right into a high-quality puree by adding some water. Empty this in a bowl.

Tempering for Garlic Chutney

Now make seasoning. Heat oil and add in mustard and urad dal. Add asafoetida and curry leaves and pour this over the chutney. Mix well and serve with idli and dosa.

Learn how to Make Garlic Chutney (Stepwise Pictures)

1)Heat 1 tsp oil in a kadai. Add in peeled whole garlic, dry red chillies in oil and stir fry on medium heat for two minutes till toasted.

2)Add in freshly grated coconut and roast it within the oil for couple of minutes till frivolously toasted.

3)Take the roasted coconut garlic mix in a blender. Add in little tamarind and salt.

4)Grind it in a blender with some water.

5)Grind to a smooth chutney. The consistency of the chutney totally depends to your preference. You may add more water in the event you want chutney to be pourable consistency.

6)Transfer the chutney to a bowl.

7)Make tempering. Heat oil in a pan, add in mustard, urad dal, curry leaves and asafoetida. Allow them to sizzle within the oil.

8)Pour the tempering over the chutney and blend well.

9)Garlic chutney is prepared.

10)Serve garlic chutney with idli or dosa.

Variations

Garlic Tomato Chutney Recipe

Roasted garlic and tomato chutney which is made by roasting tomatoes and garlic in oven till it gets nice and charred. The chutney has a ravishing smoky flavour to it which is just perfect to serve with tiffin.

Ingredients Used

4 tomatoes halved
10 garlic cloves
6 dry red chillies
2 tbsp oil
1 tbsp tamarind Pulp
Salt to taste

Learn how to Make Garlic Tomato Chutney

1)Take tomatoes. cut them in half, place it cut side down in a forged iron pan. Sprinkle few whole garlic cloves over them.

2)Drizzle top with some oil. Place them inside 250 degree C preheated oven under grill. Broil it for 10 to 12 mins.

3)Now it’s charred to the appropriate point. You wish some some black spots.

4)Now add in some dry red chillies and pop it back under the broil for just few seconds, the chillies will toast very quickly so keep watch over it. Now remove the pan from the oven and put aside so it cools a bit.

5)You may take the dry red chillies and crush them using your hands. Now use a potato masher to mash the tomatoes further.

6)Now add some salt and tamarind juice if needed.

7)Mix well. Thats it your tomato garlic chutney is able to serve.

Poondu Chutney Recipe

We call this chutney poondu thogayal, kothu chutney, nunukal, poondu thengai chammanthi in my house. That is certainly one of the delicious chutney which needs plenty of garlic, dry red chillies. Ensure you make this spicy and garlicky. When serving drizzle some gingelly oil or coconut oil over it and revel in with soft set dosa or sponge dosa.

Ingredients Used

1 cup coconut
6 garlic cloves
4 dry red chillies
Salt to taste
1 tbsp coconut oil
½ tsp mustard seeds

Learn how to Make Poondu Chutney

1)Take all the things in a blender except coconut oil and mustard. Pulse few times so it’s coarse. Transfer this mixture in a bowl. Heat oil in a pan. Add mustard seeds and let it sizzle. Pour over chutney and blend well. Serve with idli or dosa.

Lehsun ki chutney Recipe

This Lehsun ki chutney is ideal to serve with chats. The chutney may be made in couple of minutes and is ideal with homemade pav buns, vada pav, ragda pattice, samosa sundal. I used dried coconut on this chutney which increases the shelf life. This dry garlic chutney have turn out to be certainly one of my favorite chutney which I make in bulk and store in my fridge. For those who are a garlic lover like me, then this spicy, tangy, garlicky chutney is just amazing when sprinkled over roti, paratha or dosa.

Ingredients used

5 cloves Garlic peeled
½ cup Dessicated Coconut
1 tbsp Chilli powder or use 4 Dry Red chillies
1 tsp Roasted Cumin powder
1 tsp Tamarind pulp or a small piece of tamarind
Salt to taste
1 tsp Oil (optional)

Learn how to Make Lehsun Ki Chutney

1)Take all of the ingredients in a blender and mix it coarsely without adding water. The chutney can be coarse and crumbly.

3)You need to use this as a side dish for idli, dosas and plenty of more. Keep it within the freezer for greater than a month. Lehsun ki chutney is able to serve with chaat items.

Expert Suggestions

You may add more garlic in the event you need more pungent flavour.
Fresh coconut or dry coconut may be used as per your preference.
As a substitute of dry red chillies you should use chilli powder.

Serving

Garlic Chutney is a preferred south indian breakfast dish which matches well idli, dosa, paniyaram, masala dosa, pongal, upma & Vada. I like to serve this chutney with piping hot rava kichadi.

More Chutney Recipes

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