Garlic Chutney (Poondu Chutney / Vengaya Poondu Chutney) is a spicy, flavorful South Indian chutney made with small onions, garlic cloves, red chillies, and tangy tamarind—made without tomato or coconut. Ready in just 10 minutes, it is the ultimate side dish for crispy roast dosa, soft idlis, and chapathi!
Garlic chutney / poondu chutney for idli dosa with step by step pictures and video. My search for chutney varieties is endless. Whenever I come across an interesting and easy chutney recipe, I try it immediately.
Recently I tried this easy onion garlic chutney without tomato, coconut (chinna vengayam poondu chutney in Tamil) from Madras Samayal YouTube channel. It was so easy to make under 10 minutes. We all loved it with dosa. I am sure it tastes great with idli and chapathi as well.
You can store this poondu chutney up to one week in refrigerator. I hope it stays good for travel too. Friends, do try this easy, yummy, South Indian style garlic chutney for idli, dosa. You will love it. Let’s see how to make onion garlic chutney with step by step pictures and video recipe.
Also check out my 70+ chutney recipes collection, Easy tomato garlic chutney, Spicy garlic chutney (red poondu chutney), and Tomato raw garlic chutney for roti!
Quick Notes for US & Abroad Kitchens
- Shallots vs. Red Onions: In US and overseas supermarkets (Trader Joe’s, Whole Foods, Indian grocers), small Indian onions are sold as French shallots. If shallots are unavailable, use 1 medium red onion diced finely.
- Gingelly Oil (Indian Sesame Oil): Authentic South Indian gingelly oil (such as Idhayam sesame oil) gives this chutney its traditional flavor and preserves shelf life. Do not substitute with toasted dark Asian sesame oil, which has an overpowering smoky flavor. If Indian gingelly oil is not on hand, use peanut oil or neutral cooking oil.
- Chilli & Heat Control: Combining regular dried red chillies with Kashmiri dried red chillies gives a vibrant deep red color without excessive pungency. For a milder chutney, deseed the chillies before sautéing.
- Storage & Travel: Because this recipe uses no coconut or tomato and is cooked in gingelly oil with tamarind, it keeps fresh refrigerated in an airtight glass container for up to 7–10 days, making it an excellent travel chutney.
Onion Garlic Chutney Recipe – Poondu Vengaya Chutney for Idli Dosa
Ingredients
Main Ingredients
- 15 cloves Garlic cloves (approx. 50g / 1.8 oz) peeled
- 5 nos Small onion / Shallots (approx. 40g / 1.4 oz) or 1 medium Big Onion (approx. 100g / 3.5 oz)
- 8 nos Long dried red chillies + 3 Kashmiri chillies (or use 15 chillies for spicy chutney)
- 1 small berry size Tamarind (approx. 10g / 0.35 oz)
- Salt as needed
- 1 tbsp Gingelly oil / Indian sesame oil (15 ml / 0.5 fl oz) (Idhayam sesame oil recommended)
To Temper
- 1 tbsp Gingelly oil / Indian sesame oil (15 ml / 0.5 fl oz)
- ½ tsp Mustard seeds
- ½ tsp Urad dal
- Curry leaves few
- 1 pinch Asafetida / Hing
Instructions
- Wash and peel small onion and garlic cloves and set aside. Heat 1 tbsp gingelly oil in a kadai. Add chopped onion, garlic cloves, and red chillies.
- Sauté on medium flame till onion and garlic become golden brown. Add required salt and tamarind. Mix well and switch off the flame. Let it cool down.
- Grind to a smooth paste adding required water. Set aside.
- Heat 1 tbsp gingelly oil in the same kadai. Splutter mustard seeds, urad dal, hing, and curry leaves. After the mustard seeds splutter, switch off the flame. Add the ground chutney.
- Mix well and transfer to a serving bowl. Serve with crispy dosa, soft idlis, or chapathi. This poondu chutney stays good for a week if stored in refrigerator.
Video
Notes
- To make spicy chutney, use 15 red chillies. I used 8 chilli + 3 kashmiri chilli as I wanted less spicy taste.
- You can skip Kashmiri chillies and use long red chilli or guntur chilli.
- You can use 1 big sized onion instead of small onion.
- Do not skip tamarind. It helps to balance the pungent taste of garlic.
- Do not add more tamarind. Chutney tastes tangy.
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Frequently Asked Questions
This chutney stays fresh for up to 7 to 10 days when stored in an airtight glass jar in the refrigerator. Since it contains no coconut or tomato and is cooked in gingelly oil with tamarind, it has a longer shelf life.
Yes, you can substitute 5 small onions (shallots) with 1 medium regular red onion, finely chopped. Sauté until golden brown before grinding.
Tamarind balances the sharp, pungent taste of garlic and the heat from dried red chillies, giving the chutney a well-rounded tangy-spicy South Indian flavor.
While authentic South Indian gingelly oil (Indian sesame oil like Idhayam) provides the classic aroma and preservation qualities, you can substitute with peanut oil or any neutral cooking oil. Avoid toasted dark Asian sesame oil.
Try this easy, yummy garlic chutney for idli, dosa and enjoy !
