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Garlic Chutney in tamil / poondu chutney in tamil / chutney varieties in Tamil

802 views · Published 21 March 2018 · 2:38 · Indexed 4 November 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

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INGREDIENTS
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• Shallots (small onions) — 5 nos
• Garlic cloves — 30 cloves (about 2 full heads)
• Dried red chillies — 12 nos
• Salt — 1 teaspoon or to taste
• Water — 3 to 4 tablespoons as needed
• Oil — 2 tablespoons
• Mustard seeds — 1/2 teaspoon
• Urad dal (split black gram) — 1/2 teaspoon
• Curry leaves — 1 sprig (about 10 leaves)

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METHOD
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1. Peel all 30 garlic cloves and the 5 shallots. Keep them ready on the side. Break the dried red chillies in half and shake out the seeds if you prefer a slightly less spicy chutney, or keep the seeds in for full heat.

2. Heat a small pan or kadai over medium flame without any oil. Add the peeled garlic cloves and dry roast them, stirring continuously, for about 3 to 4 minutes until they turn lightly golden and aromatic. Be careful not to burn them. Remove and set aside.

3. In the same dry pan, add the shallots and dry roast them for 2 to 3 minutes until they soften slightly and develop a light golden colour on the edges. Remove and set aside with the roasted garlic.

4. Add the dried red chillies to the same dry pan and roast them on low flame for about 1 minute, stirring constantly, until they turn slightly darker and crispy. Watch them carefully as they can burn very quickly. Remove from heat and allow everything to cool to room temperature.

5. Once cooled, transfer the roasted garlic cloves, shallots, and dried red chillies into a mixer grinder jar. Add salt and a small splash of water, about 2 tablespoons, to help with grinding.

6. Grind the mixture to a slightly coarse or smooth paste depending on your preference. Add more water one tablespoon at a time if needed to reach a thick chutney consistency. Do not make it too watery. Taste and adjust salt at this stage. Transfer the ground chutney to a serving bowl.

7. Heat 2 tablespoons of oil in a small tempering pan over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter completely. Then add the urad dal and fry until it turns light golden, about 20 seconds.

8. Add the fresh curry leaves to the tempering pan carefully as they will splutter in the hot oil. Fry for a few seconds until they turn crisp. Immediately pour this entire tempering over the prepared garlic chutney in the bowl.

9. Mix the tempering gently into the chutney and serve immediately alongside hot idlis, soft dosas, or crispy chapatis. This chutney also pairs beautifully with pongal and upma. Store any leftover chutney in an airtight container in the refrigerator for up to 2 days.

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TIPS
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✔ Always dry roast the garlic and shallots before grinding. This step removes the raw pungency of garlic and adds a subtle smoky depth that makes the chutney taste far more complex and delicious compared to using raw ingredients.
✔ For an even more authentic Tamil flavour, grind the chutney on a traditional stone grinder (ammikal) if you have one. The coarse texture it produces absorbs the tempering beautifully and gives the chutney a rustic homemade character.
✔ Adjust the number of red chillies to suit your family's spice tolerance. Using Kashmiri red chillies in place of regular dried chillies will give the chutney a vibrant deep red colour with moderate heat, making it more appealing for children.

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