Spicy Garlic Chutney - பூண்டு சட்னி - Step by step - Tamizhar Samayal Tuesdays

Poondu chutney is prepared using lot of garlic pods and red chillies. It goes well with idli,dosai or chapathi. My mom used to make this for ragi dosai, kambu dosai or cholam dosai. As these tiffins are bland in taste, this chutney compliments it very well.  I prepared this chutney for quinoa dosai. It went very well with it.Linking this to Nalini Suresh's "Tamizhar Samayal Tuesdays" event.  

 

 

Ingredients:

1.Garlic pods               -        12

2.Red chillies               -        10 - 12 (or according to your taste

3.Tomato                      -        1

4.Cumin seeds              -         1/2 tsp

 

For tempering:

1.Oil                             -         1 tsp

2.Mustard seeds           -          1/4 tsp

3.Urad dal                    -           1/4 tsp

4.Curry leaves              -           few

 

Method:

* Peel the skin of garlic pods , cut the tomato into cubes.Since , my kids will eat ,I have reduced the amount of  red chillies. But chutney will taste good, if we use more red chillies.  

 

* Pulse the garlic pods, red chillies and cumin seeds in a blender .Let them be coarsely grinded.

* Now add the cuned tomato pieces. Give it a fine pulse.

* Grind it smoothly to a chutney consistency.

* Take a pan, add oil . when it is hot, add mustard seeds,urad dal and curry leaves. Let mustard seeds splutter.

* Now add the grinded mixture to the pan and cook, till it looses its raw smell. If we add less red chillies than the garlic pods, then the chutney will have a garlicky raw smell. To avoid that, add more red chillies than the garlic pods.

* When the chutney is cooked and changes colour. Raw smell has to go from the chutney .Turn off the stove and cool it.

Serve chutney with dosai, idli, rag idli, or quinoa dosai . We can store in refrigerator for atleast a week.If we want, add a pich of tamarind for a sour taste.