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December 7, 2015

Garlic Chutney Recipe - Poondu Chutney - Side Dish For Idli Dosa

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Garlic chutney recipe
This is one of the chutneys I make for travel because it stays good for a day without refrigeration.My Dad loves this chutney a lot as it tastes spicyTongue.Usually I add more onion and less garlic but this morning I tried the same chutney adding more garlic cloves and less onion.It was tasting great with idli & dosa.Garlic chutney(Poondu chutney in Tamil,Lahsun ki chutney in Hindi,Vellulli chutney in Telugu and Bellulli chutney in Kannada) for idli & dosa can be made in many ways.You could find varieties of poondu chutney in blogosphere.Some people add tomato & some use coconut.It can also be made as dry chutney just like my Poondu molapdi for Vendhaya dosa.The chutney recipe I have shared today is without coconut & tomato. Soon I will share the other variants of garlic chutney.In the mean time,check out my Poondu thogayal/Garlic thuvayal for riceeasy tomato garlic chutney for roti  if interested ! Lets see how to prepare this South Indian style onion poondu chutney for idli,dosaHappy
Poondu chutney recipe

Poondu chutney/Garlic chutney recipe

Poondu chutney/Garlic chutney recipe Poondu chutney for idli,dosa - How to prepare garlic chutney
Cuisine: Indian
Category: Chutney
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


  • Small Garlic cloves - 15 nos ( peeled)
  • Big onion - 1 no
  • **Red chilli - 3 nos ( Use 4-5 for more spicy chutney)
  • Tamarind - 3 pinches
  • Salt & water - as needed
To temper
  • Cooking oil OR Gingely oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
  • Peel garlic cloves and set aside.Peel onion and chop it.( **I used 2 spicy chillies & 1 byadgi chilli/Kashmiri chilli to get a nice color.You can skip byadge chilli and use normal chillies.But color of the chutney may vary slightly)
  • Take the chopped onion,peeled garlic cloves,pinched tamarind,pinched red chillies and salt. Grind it to a coarse paste without adding water.Then add little water and grind it to make a smooth paste.
Poondu chutney for idli

  • Heat oil in a kadai and temper mustard seeds,urad dal and curry leaves.Now add the ground chutney and boil for sometime till it becomes thick.Remove and serve hot with idli & dosa drizzling few tsp of gingely oil.
Poondu chutney for idli

    This chutney stays good for a day or two without refrigeration if you make the chutney really thick without any moisture.So you can pack this for travel and njoy !I hope it tastes good with roti too !
  • For variations,u can use 2 big onions & 7-8 garlic cloves and make this chutney
  • You can saute the ingredients in oil before grinding and temper at the end.
  • You can make the same chutney without using onions.In that case,u must add more garlic cloves & tamarind to get more quantity.
  • Instead of tamarind u can use one ripe tomato while grinding.

Enjoy this hot n spicy onion garlic chutney with idli & dosa drizzled with few tsp of gingely oil.Tastes GR8!!
Poondu chutney for idli

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  1. Nice explanations. And pictures and cooking time details too good
    thank u.

  2. Very nice.. I tried exactly with the same number of garlic and onion as mentioned by you in the ingredients. The taste is awesome. But after eating, I could still feel the pungent smell of garlic. So I suggest you to reduce the number of garlic to 10. Otherwise the method works very well

    1. Thanks for trying and the suggestion. I will try again and update the recipe :)


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