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. Lets see how to make onion garlic chutney with step by step pictures and video recipe.

Check out my 70+ chutney recipes too !

Garlic chutney

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Onion garlic chutney recipe

Small Onion, garlic chutney for idli, dosa – Chinna vengayam poondu chutney !

Cuisine:
Tamil nadu

Category:
Chutney recipe

Serves:
Serves 3

Prep time:
5 Minutes

Cook time:
10 Minutes

Total time:
15 Minutes

Garlic cloves – 15
Small onion /Shallots – 5 / Big onion – 1
Long red chilli – 8 + Kashmiri chilli – 3 (Use 15 chilli for spicy chutney)
Tamarind – Berry size
Salt – as needed
Gingely oil / Sesame oil – 1 tbsp

To Temper

Gingely oil / Sesame oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Curry leaves – Few
Asafetida / Hing – a pinch

HOW TO MAKE ONION GARLIC CHUTNEY

Wash and peel onion, garlic.
Heat oil and saute onion, garlic, red chilli.
Once transparent add salt, tamarind and switch off the flame.
Grind to a smooth paste. Temper mustard, urad dal, hing and curry leaves.
Switch off the flame and add the chutney. Mix well and serve with idli, dosa !

ONION GARLIC CHUTNEY – STEP BY STEP PICTURES

Wash and peel small onion, garlic cloves and set aside. Heat 1 tbsp gingely oil in a kadai. Add chopped onion, garlic cloves, red chilli.

Saute in medium flame till onion, garlic becomes golden brown. Add required salt, 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 gingely oil in the same kadai. Splutter mustard seeds, urad dal, hing and curry leaves. After the mustard splutters, switch off the flame. Add the ground chutney.

Mix well and remove to a bowl. Serve with idli, dosa and chapathi. This poondu chutney stays good for a week if stored in refrigerator.

Note

To make spicy chutney, use 15 red chillies. I used 5 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.

Try this easy, yummy garlic chutney for idli, dosa and enjoy !