Garlic Chutney/ Poondu Chutney/Lahsun Ki Chutney/Lasoon Ki Chutney/Veluthuli Chamanthi

Preparation time : 10 minutes Cooking time : 5 minutes Total time : 15 minutes

Poondu Chutney/Garlic Chutney is a spicy and yummy cuisine popular in Tamilnadu. It is made with just fresh garlic pods and red chillies. It tastes great when prepared spicy.

This recipe is an easy and healthy side dish with idli, dosa and uthappam. It is a life saver recipe which can be made when your kitchen is void of coconut, tomato and onion. Finally, this recipe is a time-saver recipe for all the busy men and women.

Garlic/Poondu chutney can be stored for a a week in the refrigerator by adding oil generously (as in pickles). Store in an airtight container.

Ingredients for grinding :

• dried red chilli – 4
• oil – 3 tsp
• garlic – 20 clove
• small onion – 5 shallots
• small ball size tamarind (optional)
• salt – as per taste

Ingredients for tempering :

• oil – 2 tsp
• mustard seeds – 1 tsp
• urad dal – 1/2 tsp
• pinch hing
• few curry leaves

Instructions :

1. Peel the Indian shallots (small onions) and garlic and set aside.
2. Next, in a pan take 3 tsp oil and roast 20 clove garlic and 5 small onions. Saute for 2 minutes in medium flame.
3. Now, add the red chillies and tamarind and continue sauteing until garlic turns golden brown. Do NOT saute in high flame and burn it.
4. Allow the mixture to cool completely and transfer to a mixer.
5. Add required salt and blend it to a smooth paste without adding water. Pour a little oil if required, this will give a creamy flavor to the chutney.
6. For tempering, heat 2 tsp oil in the same pan and add mustard seeds.Once the mustard seeds have crackled, add urad dal and curry leaves.
7. Once the urad dal turns golden brown turn off the flame,add hing and the ground garlic chilli paste. Mix well with the tempering.
8. Tadda, Garlic Chutney/ Poondu Chutney is ready to be served with idli, dosa and uthappam. This is one of our favourite combo during winter and rainy days.

Tips :

• Roast the garlic well until the raw smell disappears.
• You can adjust the amount of red chilli according to your spice level. Soak the red chillis for half an hour or remove the seeds of red chilli for less spicy chutney.
• Generous use of oil increases the shelf life of the chutney. Store in an airtight container.
• Using gingelly oil is a healthy alternative for any other oil. I use gingelly oil always for this chutney.
• If you are eating after refrigeration, heat and have with a drop of gingelly oil. This makes it taste fresh.