Garlic Chutney | Poondu Chutney

 " Garlic a day keeps everything away" It means eating garlic a day keeps us away from most of the diseases. Garlic chutney is a spicy accompaniment from South India.There are two ways of preparing Garlic chutney. One with garlic and tomatoes as main ingredient. The other method uses garlic and onions. Both the methods are explained with step by step pictures.  This Garlic chutney is served as a side dish to Idli and Dosa. Please check below for step by step instructions and pictures for preparing South Indian Poondu Chutney |  garlic chutney.

Preparation Time:      5 mins

Cook Time :                10 mins

Ready in :                   15 mins
Yields :                        4 Servings 

Method I 

Ingredients:
Table 1:

Gingelly Oil	1 tbsp
Garlic Cloves	12
Tomato Chopped	1/2 Cup
Red Chillies	3
Salt

Table 2: To Temper

Oil	1 tsp
Mustard	1/4 tsp
Curry leaves	2
Red Chilly	1
Urad dal	1/2 tsp

Instructions:

• Heat Oil in a pan. Add Garlic and fry till garlic turn golden colour. Add tomato and fry till tomatoes turn  mushy.

• Grind it with red chilly, salt and enough water to a smooth paste.

For Tempering:
Heat Oil in the pan. Add mustard and allow it to splutter. When mustard splutters, add Curry leaves, red chilly and urad dal. When urad dal turns golden colour, switch off the stove.  Add it to grind-ed  mixture.

Method II

Ingredients:
Table 1: 

Gingelly Oil	1 tbsp
Garlic Cloves	12
Onions chopped	1/2 Cup
Red Chillies	4
Tamarind	small piece
Salt

Table 2: To Temper

Oil	1 tsp
Curry leaves	2
Curry leaves	2
Red Chilly	1
Urad dal	1/2 tsp

Instructions:

• Grind garlic cloves, onions, red chillies, tamarind and salt into fine paste by adding enough water in blender.

•  Heat gingelly oil in a pan. Add the ground mixture and 1/2 cup water and allow it to cook till raw smell goes off. If added more water, cook till raw smell goes off and the chutney thickens.

For Tempering:
Heat Oil in the pan. Add mustard and allow it to splutter. When mustard splutters, add Curry leaves, red chilly and urad dal. When urad dal turns golden colour, switch off the stove.  Add it to grind-ed  mixture.

Tips:
Adjust red chillies to your taste.
In both methods, cook till raw smell of garlic leaves.