Go Back
–+ servings
Spicy South Indian onion garlic chutney garnished with curry leaves and red chillies in a serving bowl
Print Recipe
No ratings yet

Onion Garlic Chutney Recipe – Poondu Vengaya Chutney for Idli Dosa

Small Onion, garlic chutney for idli, dosa – Chinna vengayam poondu chutney without tomato or coconut!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Chutney recipe
Cuisine: Tamil nadu
Keyword: garlic chutney, garlic chutney recipe, onion garlic chutney, onion garlic chutney for idli dosa, poondu chutney, venegaya poondu chutney
Servings: 3 servings
Author: Chitra

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.
    Sautéing peeled garlic cloves, shallots, and whole red chillies in hot gingelly oil in a pan
  • 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.
    Golden brown sautéed onions and garlic mixed with tamarind and salt cooling in the pan
  • Grind to a smooth paste adding required water. Set aside.
    Smooth and thick ground red garlic chutney paste in a blender jar
  • 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.
    Tempering onion garlic chutney with spluttered mustard seeds, urad dal, hing, and curry leaves in hot oil
  • 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

https://youtube.com/watch?v=Dj2xEzkGty0%3Ffeature%3Dplayer_embedded

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.