Garlic chutney, tomato garlic chutney recipe
Garlic chutney is one of my favorite chutneys. When I am super lazy, I make this poondu chutney. I learned this recipe from my friend who makes it very often at home. This chutney goes well with rice, idli and dosa.
The more thicker the chutney is, the more tasty it will be. This chutney is ideal for traveling because it keeps well for two days even at room temperature. You can pack this chutney and have it along with dosa, idli and even chappathi. Try this out and you will like it.
Garlic cloves/poondu – 10 nos.
Red chillies – 4 to 6 nos.
Tomatoes (chopped) – 2 nos.
Curry leaves – 4 to 6 nos.
Salt – 1/2 tsp
Gingelly oil – 1.5 tbsp (5 tsp)
Mustard seeds/kadugu – 1/4 tsp
Note. The ingredients shown will vary with the original quantity.
1. Grind chopped tomatoes, garlic cloves, red chillies, curry leaves and salt (my curry leaves are at the bottom of the jar and that is why you cannot see them). Heat oil in a pan and splutter mustard seeds.
2. Now add the ground paste and cook for about 5 to 7 minutes. Once the chutney thickens and the oil floats at the top, switch off the stove.
Now, garlic chutney is ready! Serve with rice or as a side dish to dosa and idli.
- We are adding raw ingredients for this chutney so make sure you saute them well.
- Garlic Chutney keeps well for at least 2 days at room temperature.
- This chutney is little spicy so adjust the quantity of red chillies according to your preference.
Garlic chutney, tomato garlic chutney recipe, thakkali poondu chutney below: