Garlic Chutney Recipe is a simple chutney recipe made with garlic, dry red chillies, coconut, spices and tempering. Garlic chutney is also known as poondu chutney, lehsun ki chutney, lahsun chatni or poondu thogayal. Serve spicy chilli garlic chutney with idli, dosa, aloo paratha or roti and you will love it. I have shared 4 ways of making garlic chutney in this blog post with step by step pictures and video.
Garlic Chutney
This smoky tomato chutney is a perfect company with any tiffin recipes. Loved the chutney so much with some crispy dosa.
About Garlic Chutney
Garlic chutney / Poondu Chammanthi, also known as lahsun chutney, lahsun ki chutney, lehsun chutney, and bellulli chutney, is an Indian subcontinent chutney made from fresh garlic, dry or fresh coconut, groundnuts, and green or red chilli peppers. Cumin and tamarind are occasionally used as ingredients.
Chutneys come in a variety of flavours and textures, including tomato relish, ground peanut garnish, yoghurt or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.
Similar Chutney Recipes
Garlic Chutney Ingredients
Coconut – Coconut is delicious and slightly sweet, and it can be eaten raw or dried. It is used to make a variety of products, including coconut milk, cream, and oil. For making garlic chutney you can use fresh coconut. Dried or desiccated coconut is used in some variation of garlic chutney.
Garlic – Garlic has a distinct, pungent flavour that, when raw, borders on spicy and, when cooked, borders on nutty. Use peeled garlic for this chutney. Remember the intensity of garlic flavour depends on the amount of garlic used.
Dry Red Chilli – red chilli is a condiment that enhances the flavour and colour of food. Use chilli powder or dry red chillies for this.
Tamarind – small amount of tamarind adds a touch of sour taste to the chutney.
Tempering – mustard, urad dal, curry leaves and asafoetida in fried in oil till toasted.
The Ingredients: you will need coconut, garlic, dry red chillies, salt, tamarind and oil. Tempering spices in fried in oil and added to the chutney.
Roasting: roast all the ingredients in kadai till lightly cooked.
Grinding: take the ingredients in a blender and grind till smooth.
Serve: serve the chutney with idli, dosa or upma.
How to Make Garlic chutney in (3 easy steps) Poondu Chutney
Sauteing Ingredients for Chutney
Heat 1 tblspn of oil , Add in dry red chilli and garlic in it and fry for 5 mins. Add in coconut and mix well. Fry this for 2 mins. Allow this to cool down.
Grinding Chutney
Take this in blender. Add in tamarind and salt and make into a fine puree by adding some water. Empty this in a bowl.
Tempering for Garlic Chutney
Now make seasoning. Heat oil and add in mustard and urad dal. Add asafoetida and curry leaves and pour this over the chutney. Mix well and serve with idli and dosa.
How to Make Garlic Chutney (Stepwise Pictures)
1)Heat 1 tsp oil in a kadai. Add in peeled whole garlic, dry red chillies in oil and stir fry on medium heat for 2 minutes till toasted.
2)Add in freshly grated coconut and roast it in the oil for couple of minutes till lightly toasted.
3)Take the roasted coconut garlic mix in a blender. Add in little tamarind and salt.
4)Grind it in a blender with some water.
5)Grind to a smooth chutney. The consistency of the chutney totally depends to your preference. You can add more water if you want chutney to be pourable consistency.
6)Transfer the chutney to a bowl.
7)Make tempering. Heat oil in a pan, add in mustard, urad dal, curry leaves and asafoetida. Let them sizzle in the oil.
8)Pour the tempering over the chutney and mix well.
9)Garlic chutney is ready.
10)Serve garlic chutney with idli or dosa.
Variations
Garlic Tomato Chutney Recipe
Roasted garlic and tomato chutney which is made by roasting tomatoes and garlic in oven till it gets nice and charred. The chutney has a beautiful smoky flavour to it which is just perfect to serve with tiffin.
Ingredients Used
- 4 tomatoes halved
- 10 garlic cloves
- 6 dry red chillies
- 2 tbsp oil
- 1 tbsp tamarind Pulp
- Salt to taste
How to Make Garlic Tomato Chutney
1)Take tomatoes. cut them in half, place it cut side down in a cast iron pan. Sprinkle few whole garlic cloves over them.
2)Drizzle top with some oil. Place them inside 250 degree C preheated oven under grill. Broil it for 10 to 12 mins.
3)Now it is charred to the right point. You need some some black spots.
4)Now add in some dry red chillies and pop it back under the broil for just few seconds, the chillies will toast in no time so keep an eye on it. Now remove the pan from the oven and set aside so it cools a bit.
5)You can take the dry red chillies and crush them using your hands. Now use a potato masher to mash the tomatoes further.
6)Now add some salt and tamarind juice if needed.
7)Mix well. Thats it your tomato garlic chutney is ready to serve.
Poondu Chutney Recipe
We call this chutney poondu thogayal, kothu chutney, nunukal, poondu thengai chammanthi in my house. This is one of the delicious chutney which needs lots of garlic, dry red chillies. Make sure you make this spicy and garlicky. When serving drizzle some gingelly oil or coconut oil over it and enjoy with soft set dosa or sponge dosa.
Ingredients Used
- 1 cup coconut
- 6 garlic cloves
- 4 dry red chillies
- Salt to taste
- 1 tbsp coconut oil
- ½ tsp mustard seeds
How to Make Poondu Chutney
1)Take everything in a blender except coconut oil and mustard. Pulse few times so it is coarse. Transfer this mixture in a bowl. Heat oil in a pan. Add mustard seeds and let it sizzle. Pour over chutney and mix well. Serve with idli or dosa.
Lehsun ki chutney Recipe
This Lehsun ki chutney is perfect to serve with chats. The chutney can be made in few minutes and is perfect with homemade pav buns, vada pav, ragda pattice, samosa sundal. I used dried coconut in this chutney which increases the shelf life. This dry garlic chutney have become one of my favorite chutney which I make in bulk and store in my fridge. If you are a garlic lover like me, then this spicy, tangy, garlicky chutney is just amazing when sprinkled over roti, paratha or dosa.
Ingredients used
- 5 cloves Garlic peeled
- ½ cup Dessicated Coconut
- 1 tbsp Chilli powder or use 4 Dry Red chillies
- 1 tsp Roasted Cumin powder
- 1 tsp Tamarind pulp or a small piece of tamarind
- Salt to taste
- 1 tsp Oil (optional)
How to Make Lehsun Ki Chutney
1)Take all the ingredients in a blender and blend it coarsely without adding water. The chutney will be coarse and crumbly.
3)You can use this as a side dish for idli, dosas and many more. Keep it in the freezer for more than a month. Lehsun ki chutney is ready to serve with chaat items.
Expert Tips
- You can add more garlic if you need more pungent flavour.
- Fresh coconut or dry coconut can be used as per your preference.
- Instead of dry red chillies you can use chilli powder.
Serving
Garlic Chutney is a popular south indian breakfast dish which goes well idli, dosa, paniyaram, masala dosa, pongal, upma & Vada. I love to serve this chutney with piping hot rava kichadi.
More Chutney Recipes
📖 Recipe Card
Garlic Chutney | Poondu Chutney | Lehsun Ki Chutney Recipe
Servings: 4 servings
Calories: 119kcal
Ingredients
Garlic Tomato Chutney Recipe (roasted garlic chutney)
Poondu Chutney (fresh garlic chutney)
Lehsun Ki Chutney (dry garlic chutney)
Instructions
Garlic Tomato Chutney Recipe (roasted garlic chutney)
Notes
- You can add more garlic if you need more pungent flavour.
- Fresh coconut or dry coconut can be used as per your preference.
- Instead of dry red chillies you can use chilli powder.
Nutrition
Serving: 1servings | Calories: 119kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 15mg | Potassium: 210mg | Fiber: 2g | Sugar: 3g | Vitamin A: 543IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg
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