Spicy Garlic Chutney / Poondu Kaara Chutney
Poondu kaara chutney - as the name says.. the key ingredients are.. lots of garlic, dry red chillies, small tomato, sesame oil and salt to taste. That's all. This spicy and flavourful chutney is sautéd with enough oil, it therefore stays good for 2 days on shelf and for a week in fridge.
Spicy Garlic chutney goes well with idli / dosai / paniyaram / curd rice etc.
We can make this chutney without tomato also. This tomato gives more fluid so the mixer grinds freely.
You can avoid tomato and instead use garlic, red chillies and salt to grind to paste and saute with oil. But today i made this chutney with tomato.
This chutney is pretty strong. So feel generous to add a spoon of melted ghee or sesame oil to it before consuming.
Ingredients:
- Garlic cloves - 30 nos.
- dry red chillies - 10 to 15 as per your requirement
- small tomato - 1
- salt - as per taste
- oil - 5 tablespoons (sesame oil tastes better. you can also use peanut oil)
- mustard - 1 tea spoon
Procedure:
- Peal the garlic and keep ready the previous night itself.
- Take a mixer jar, transfer the garlic, red chillies, salt and small tomato cut into pieces.
- Run the mixer to make the paste of the ingredients.
- Take a thick bottom kadaai and heat oil.
- Add the mustard and let them splutter.
- Then add the paste and stir well.
- Let the chutney saute well till oil separates.
- When oil separates, turn off the heat and let it come to room temperature.
- Now the hot, spicy and flavourful spicy garlic chutney or Poondu kaara chutney is ready to be served with hot idli or dosa or kuzhi paniyarm.
Tips:
- Make this chutney thinner with more sesame oil and spread it on the dosai when it is still on the dosai pan. Add a ladle of potato masala on it and fold it. serve the awesome flavourful/spicy masala dosa with coconut chutney.
- You can use this as pickle for curd rice too.
- Mix this chutney either with melted ghee or sesame oil and have it with hot idli / dosai.
Happy cooking !!
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