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+ servings

Poondu Chutney | Garlic Shallots Chutney

Gayathri Vijayakumar
Simple, Delicious and Flavourful Poondu Chutney | Garlic Shallots Chutney is a popular, slightly spicy dip served along with Idlis/Dosas.
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Indian
Servings 4 servings

Ingredients
  

For the Chutney

  • 1 cup Peeled Garlic
  • 3/4 cup Small Onion / Shallots
  • 5 Red Chillies
  • 3 Kashmiri Red Chillies
  • Tamarind small marble size
  • 1 tbsp Jaggery
  • Salt as needed
  • 2 tbsp Sesame oil

For Tempering

  • 3 tbsp Sesame Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • Asafoetida a pinch
  • 10 Curry Leaves

Instructions
 

  • Saute garlic and small onions in sesame oil for around 5 minutes on low to medium flame. By now the shallots and garlic would have become golden brown.
  • Add red chillies, Kashmiri red chillies and saute for another couple of minutes.
  • Add tamarind and saute for a minute. Add jaggery, give a mix and switch off. Jaggery will melt in the heat of the pan.
  • Switch off. Cool down the mixture. Transfer to a mixer jar. Add salt. Grind to a fine paste by adding very little water.
  • Add 3 tbsp sesame oil to the pan. Once hot, add mustard seeds, urad dal, asafoetida, and curry leaves. Add the ground chutney to the pan and cook for 2-3 minutes.
  • Switch off and serve with Idli/Dosa.

Notes

Adjust red chillies according to your spice level. 
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