Garlic Chutney is a super spicy chutney that goes well with idli and dosa and is also great for chats. It is a quick chutney made with garlic and red chillies, both spicy ingredients and a treat for those who like spicy foods.

Notes

• It is a spicy chutney, fry or roast the garlic before grinding to avoid stomach pain or any other problem caused by raw garlic or excess spiciness.
• You can add red chillis according to your taste.
• I have added large garlic pods, if it is small you can add up to 20 pods.
• You can remove the chilli seeds to reduce the spiciness of chilli.
• You can make variations by adding grated coconut or roasted groundnut with the recipe.
• It will stay fresh for up to 5 days if refrigerated.
• It is a spicy chutney not recommended for kids.

Other Chutney Varieties

Onion Chutney

Paruppu Thogayal

Red Chilli Coconut Chutney

Peanut Chutney 

Idli Podi

Kothamalli Pudina Chutney for Idli

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Garlic Chutney

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Garlic Chutney is a super spicy chutney that goes well with idli and dosa and is also great for chats. It is a quick chutney made with garlic and red chillies, both spicy ingredients and a treat for those who like spicy foods.

Course: Breakfast, dinner, Side Dish

Cuisine: Indian

Keyword: chutney, garlic chutney, poondu chutney

Author: Sivagami Meganathan

Ingredients

• 10 Red chillis
• 10 Garlic pod
• Salt as needed
• 1 small piece Tamarind

To temper

• 4 tsp Sesame oil
• 1/2 tsp Mustard seeds

Instructions

1. Boil 1 cup of water in a pan and add red chillis.

2. Cook for 5-8 minutes, drain and set aside.

3. In a mixer jar, add cooked red chillis, peeled garlic pods, required salt, and a piece of tamarind. 

4. Grind into a coarse paste, add water and make a smooth paste.

5. Heat oil in a pan and season with mustard.

6. Add tempering with chutney, bring it to boil for 2 minutes and serve hot with idli or dosa.

Method

Step by Step Pictures

1. Boil 1 cup of water in a pan and add red chillis. Cook for 5-8 minutes, once done, drain water and set aside.

2. In a mixer jar, add cooked red chillis, peeled garlic pods, salt, and a piece of tamarind.

3. Grind into a coarse paste. 

4. Add water to make a smooth paste.

5. In a pan heat oil and add mustard seeds allow them to pop.

6. Add chutney with tempering, bring it to boil for 2 minutes and serve hot.