Kara poondu chutney recipe | Spicy Garlic chutney a simple and easy no cook chutney recipe pairs well with idli dosa and parathas. I have already posted Madurai style garlic chutney recipe. This is similar to that, but instead of tamarind we are using tomatoes.
This chutney pairs well with any variety of dosa and kuzhipaniyaram as well. The highlight of the chutney is the pungent smell of raw garlic. Some people doesn’t like that but i highly recommend to try this Kara poondu chutney recipe.
Kara poondu chutney
Spicy Garlic chutney pairs well with Idli dosa and parathas
Servings 3 people
Ingredients
- 5 Garlic cloves
- 5 Red chili
- 2 Tomato
- Salt to taste
- 2 tbsp Sesame oil
- 1/4 tsp Mustard seeds
- Curry leaves few
Instructions
- Peel the skin of the garlic and chop the tomatoes roughly.
- Grind garlic, tomato, and red chili together along with salt, into a fine paste.
- Transfer to a bowl
- Add sesame oil in a pan and add the mustard seeds and curry leaves. When the mustard seeds splutter, add this to the chutney.
- Chutney is ready. Serve this with idli, dosa, and also it went well with parathas too.
Video
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Notes
- Since we are adding 2 tomatoes, do not reduce the quantity of red chili.
- The chutney will leave a pungent raw smell of garlic on your mouth for some time but for that, you can take some mouth fresheners for that. The taste of the chutney will make you eat extra idli and dosa, so ignore the smell.
- Adding sesame oil is the most important one, so don’t compromise on the quantity.
If you want you can roast the garlic, red chili and tomato and grind too.
Method:
- Peel the skin of the garlic and chop the tomatoes roughly.
- Grind garlic, tomato and red chili together along with salt, into a fine paste.
- Transfer it to a bowl.
- Add sesame oil in a pan and add the mustard seeds and curry leaves. When the mustard seeds splutter, add this to the chutney.
- Chutney is ready. Serve this with idli, dosa and also it went well with parathas too.
Notes:
- Since we are adding 2 tomatoes, do not reduce the quantity of red chili.
- The chutney will leave a pungent raw smell of garlic on your mouth for some time but for that you can take some mouth fresheners for that. The taste of the chutney will make you eat extra idli and dosa, so ignore the smell.
- Adding sesame oil is the most important one, so don’t compromise on the quantity.
- If you want you can roast the garlic, red chili and tomato and grind too.
Tempting chutney Jey!!
Thanks,
sharmila
Hi Jey,
Tried this last week, it was too good with idli. Everyone liked it very much. Will this go well with millets dosai, kambu dosai?
yes it will
Hi… am ur fan of choosing recipes from ur blog. Such a massive list… hats off to u.. thanks for sharing all of your recipes.
Hi… am ur fan of choosing recipes from ur blog. Such a massive list… hats off to u.. thanks for sharing all of your recipes.