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Poondu chatney | chatney | பூண்டு சட்னி

80 views · Published 7 December 2017 · 1:36 · Indexed 10 October 2026

Channel: Just Cook Kitchen · 2017 · Howto & Style

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INGREDIENTS
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• Garlic cloves, peeled — 15 to 18 cloves
• Dried red chilies — 6 to 8
• Small onion (shallots), roughly chopped — 6 to 8 shallots
• Tamarind — a small gooseberry-sized ball
• Salt — to taste
• Gingelly oil (sesame oil) — 3 tablespoons
• Mustard seeds — 1 teaspoon
• Urad dal (split black gram) — 1 teaspoon
• Curry leaves — 1 sprig
• Water — 3 to 4 tablespoons for grinding

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METHOD
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1. Heat 1 tablespoon of gingelly oil in a small pan over medium flame. Add the peeled garlic cloves and sauté them gently, stirring frequently, until they turn lightly golden and aromatic. This should take about 3 to 4 minutes. Do not burn the garlic as it will turn bitter. Remove from the pan and set aside to cool.

2. In the same pan, add a little more oil if needed and lightly roast the dried red chilies for about 30 seconds until they puff up slightly and release their aroma. Remove and set aside. Then add the chopped shallots and sauté until they turn soft and translucent, about 2 minutes. Remove from heat and let everything cool completely.

3. Once the sautéed garlic, red chilies, and onions have cooled down, transfer them to a blender or mixer jar. Add the tamarind and salt to taste. Add 3 to 4 tablespoons of water and grind everything into a slightly coarse or smooth paste according to your preference. Taste and adjust salt and tamarind as needed.

4. Now prepare the tempering. Heat the remaining 2 tablespoons of gingelly oil in the same pan over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter. Then add the urad dal and stir until it turns golden. Finally add the curry leaves and let them crackle for a few seconds.

5. Pour the ground garlic chutney into the pan with the tempering. Stir everything together well and cook on low flame for 2 to 3 minutes, stirring occasionally, until the chutney comes together and the raw smell disappears. If the chutney looks too thick, add a splash of water to adjust the consistency.

6. Remove from heat and transfer the Poondu Chutney to a serving bowl. Allow it to rest for a few minutes before serving so the flavors meld together beautifully. Serve warm alongside freshly steamed idlis, crispy dosas, or even pongal for a hearty and delicious South Indian breakfast experience.

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TIPS
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✔ Always use gingelly oil (sesame oil) for authentic Tamil flavor. It enhances the taste of the garlic and gives the chutney its characteristic earthy aroma that coconut oil or refined oil simply cannot replicate.
✔ For a smokier and deeper flavor, roast the garlic cloves directly on a low flame for a few seconds before sautéing. This adds an extra layer of complexity to the chutney that makes it taste truly restaurant-style.
✔ This chutney stays fresh in an airtight container in the refrigerator for up to 3 days. Always reheat with a little gingelly oil before serving to revive its fresh flavors and maintain its soft texture.

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