Poondu chutney/Lasoon Chutney/ Garlic Chutney for idly/dosai with detailed step-by-step photos and recipe.
If it wasn’t already evident from the gorgeous red colour in the picture, this sharp-flavoured chutney is not for the faint-hearted. The base of this South Indian chutney is garlic and chillies.
The chutney keeps well for a few days when stored properly and refrigerated; since we don’t use coconut or tomato in the recipe, this Poondu Chutney lasts a week and a few days when refrigerated. If you’re anything like me, a garlic lover, this recipe will make your heart and tummy happy.
A fan of simple recipes and fewer ingredients in it, I delight in making the condiment on lazy days and use it as a quick pull-out-of-the-fridge side for tiffin. If that wasn’t a reason convincing enough, anything with garlic in it, I don’t need a lot of convincing. I am easy to please like that!
The thing I love the most about the Poondu Chutney is how versatile it is. So, I enjoy it with traditional Indian breakfasts like idly, dosai or parathas; I often reach for the chutney to smear on crackers and savour it with soft cheese. It is especially awesome to dip hot kuzhi paniyaram into this chutney. Oh! Try it to believe it.
What Else Does Poondu Chutney Work With?
- Give your dosai a garlicky twist. Smear a spoonful of the Poondu Chutney inside dosai while the outer portion cooks.
- Add a heaped teaspoon (Ok! I was joking, one teaspoon is nothing. Add a generous couple of spoons) condiment to your curries for that spicy garlicky kick!
- How do you fancy a flavourful grilled cheese sandwich? Try this chutney on your cheese sandwiches. The cheese, garlic and chilli in combination…need I say more?
- Another way you can enjoy this condiment is by adding it on pizza bases. Fiery pizza, anyone?
May I interest you in some more chutney recipes?
Poondu Chutney Variations:
- Add a few teaspoons of jaggery to the simmering chutney to adjust complement the spicy flavour.
- Temper the chutney with oil, mustard seeds, urad dal and curry leaves.
- Add a few shallots (chinna vengayam) when grinding Poondu Chutney to give it a hint of sweetness.
- Add/adjust ingredients to suit your preference.
- Optionally, swap Kashmiri chilli powder for whole dried ones when grinding in order to achieve that incredible colour.
- There are many varieties of garlic, use any variant.
- Garlic – 25 to 30 cloves
- Dried red chillies – 10
- Kashmiri red chilli powder – ½ Tbsp.
- Tamarind extract – 1 Tbsp.
- Sesame oil (or any oil of your liking) – 2 Tbsp.
- Salt – As required
- Water – To grind
- Grind dried red chillies and garlic cloves coarsely.
- Add Kashmiri red chilli powder, tamarind extract and salt.
- Optionally, add a splash of water to help the grinding process.
- Grind the ingredients to a smooth paste.
- Set aside.
- Heat sesame oil in a pan.
- Add the ground paste.
- Bring the chutney to a simmer.
- Cook until you achieve a thick chutney consistency.
- Turn off the stove when the oil separates from the sides.
- Finally, transfer the poondu chutney into a clean, dry container.
- Serve with rotis, rice, idly/dosai or even as a part of your cheese platter.