Many varieties of chutney can be prepared with any of the following items such as coconut, tomato, onion, coriander leaves, curry leaves, mint leaves, ginger as major ingredients. I use some of the vegetables like ridge gourd, radish and legumes like roasted Bengal gram, peanuts to prepare chutney.
Here is Poondu (Garlic) Chutney that suits well with all snacks including idli and dosa.
Garlic is known as Poondu in Tamil.
- Garlic cloves peeled – ½ cup
- Tomato – 4 no
- Red chilli – 10 to 12 no
- Tamarind – little
- mustard –½ tea spoon
- Urad dal – ½ tea spoon
- Curry leaves – few
- Salt – as per taste
- Sesame oil – 2 tea spoon
- Add few drops of oil in a hot pan and fry red chilli, salt, curry leaves, tamarind; fry till chilli, curry leaves are crisp and remove.
- Add garlic with few drops of oil and fry for few seconds; this gives more garlic taste and flavor to the chutney; for those who do not like much garlic flavor, fry till garlic turns to golden in colour and remove.
- Now add whole tomatoes in the pan, cook in low flame by turning the sides till the skin of tomatoes crack; remove and allow it to cool; now all the ingredients are ready for grinding.
- In a blender add already fried red chilli, curry leaves, tamarind and grind it.
- Add fried garlic and grind.
- Cut fried tomatoes into two; add cut tomatoes, little water and grind all to a fine paste and remove.
- Heat the remaining oil in a pan, do seasoning with mustard, urad dal and curry leaves; add with the ground chutney, mix and serve with any snack.