Garlic Chutney /Poondu Chutney

 Garlic chutney is a simple chutney to accompany idly,kal dosai and vendhya dosai.Its a quick fix when there is no sides accompaniments for the left over idlys.

This chutney can be made in no time and there is no cooking process involved.I have already shared a version of garlic chutney.This one is slightly different and its a semi dry version and needs to be ground bit coarser.

As it uses lot of red chilies and garlic,the chutney has to be topped with generous amount of sesame oil.The taste of the chutney even better when its is soaked in the sesame oil for at least an hour,I would say on next day.

                                                         

                                                                                                                   

                                         Garlic Chutney / Poondu Chutney

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   Basic Information

   Preparation time ~ 5 minutes
   Cooking time ~ no cooking time

   Serves ~ 4-5(generously)

  Ingredients

  

Ingredient	Quantity
Dried red chilly/varamilagai	12-14
Garlic/poondu	8-10 fat cloves(with skin)
Tamarind/puli	1/2 inch piece
Salt	1 tsp or as needed
Sesame oil/nalla ennai	3-4 tbs

   

   Method 

• In a blender jar take the dried red chillys,salt and tamarind.Pulse it for 20 seconds for couple of times,till the red chilli if coarsely powdered.To this add the garlic cloves.

•  Now pulse it for 3-4 times with interval.Do not run the blender continuously.Once the garlic is crushed well transfer it to a bowl.Add the sesame oil and mix it well.

• Serve it with idly or dosa

• This chutney stays good for a week in room temperature itself.
• Do not grind it to a fine paste,it needs to be semi dry and coarse.
• If you are using small cloves of garlic then use around 16-18 cloves

Enjoy...............

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