Poondu kara chutney is a flavorful south Indian condiment prepared using garlic and a perfect accompaniment for idly, dosa and paniyaram.
About Poondu Kara Chutney
Poondu kara chutney which translates as Spicy Kara Chutney in english is a spicy condiment or chutney which is a perfect side dish for idly, dosa, paniyaram and Adai.
Every Household prepares this chutney in a different way and this is how we prepare it at our home with lots of dry red chillies. For a perfect tasting garlic chutney, do not compromise on any of the ingredients mentioned below.
It tastes very spicy and generously served with gingelly oil. If handled well and stored inside the refrigerator, this poondu kara chutney stays well for a few days. It is very easy to make and very flavorful too.
Ingredients
The main ingredients for making this poondu kara chutney are garlic, onion, dry red chillies and tamarind.
Garlic: my mom always uses orupoondu (single clove garlic) for making this chutney. It is hard to get orupoondu(single clove garlic) in the place where I live. Hence, I used the garlic purchased from costco. you can use any variety of garlic for making this recipe.
Onion: small onions/shallots works well for this chutney. If shallots are not available, you can use red onion.
Dry red chillies: I used guntur chillies in this recipe. Add 1 or 2 extra dry red chillies along with the quantity of the dry red chillies you usually use for any chutney recipe as this chutney tastes good with extra spiciness. Substituting the dry red chillies in this chutney with half normal chillies and half mild kashmiri red chillies will reduce the spicy level of this chutney. You can get bright colored and less spicy chutney this way. Chutney color is purely depends on the quantity and quality of the red chillies you use.
Tamarind: I used tamarind pulp. I soaked it for easy grinding. Tamarind paste works great too.
Seasoning: I used gingelly oil / sesame seeds oil, mustard seeds, urad dal and curry leaves for seasoning. use gingelly oil generously for this recipe.
Recipe Card
Poondu Kara Chutney
Ingredients
For Chutney
- 1 tsp gingelly oil
- 5 shallots cut into halves
- 1/2 cup garlic cloves
- 8-10 dry red chillies
- 1 amla size tamarind
- 1/4 cup water adjust as needed
- salt to taste
For Seasoning
- 2 tbsp gingelly oil adjust as needed
- 1/4 tsp mustard seeds
- 1/4 tsp urad dal
- 1 sprig curry leaves
Instructions
- Soak a small amla size tamarind in 1/4 cup of normal water. Meanwhile, heat a pan with gingelly oil. Once the oil is hot and not smoking, add the shallots which are cut into halves and then add garlic. Slice the garlic into two if it is big in size.
- Saute it well. Let the onion becomes soft and garlic turns light golden brown.
- Once the garlic is almost cooked, add the 8 to 10 dry red chillies. Add dry red chillies according to the spice level needed. This chutney has to be little bit spicy usually, so add 1 or 2 extra dry red chillies along with the usual quantity of dry red chilllies you use for any chutney recipe.
- Once the dry red chillies are crisp and shining, turn off the stove and cool down the ingredients.
- In a mixie jar, add the cooled ingredients, soaked tamarind along with water and salt to taste. Grind it to a smooth paste. In between taste and adjust the salt if needed. Transfer the ground content to a bowl.
- In a small pan, heat 2 tbsp gingelly oil. Once the oil is hot, add 1/4 tsp mustard seeds, 1/4 tsp urad dal. Allow it to splutter.
- Add a sprig of curry leaves. Once the leaves are crisp and aromatic, turn off the flame. Add the seasoning to the chutney. Mix well.
- Poondu kara chutney or Spicy garlic chutney is ready to serve.
Video
Notes
- Add extra gingelly oil if needed. Use only a small quantity while serving as it is very spicy.
- You can use 5 kashmiri red chillies and 5 normal red chillies for this chutney to get less spicy taste and bright red color.
- The color of the chutney is completely depends on the quantity and quality and color of the dry red chillies.
- Adjust the tamarind according to it’s sourness and adjust the dry red chillies according to the spicy taste.
Step by Step Instructions
Following are the step by step instructions of making the poondu kara chutney aka spicy garlic chutney.
- The preparation starts by soaking the tamarind in 1/4 cup of water. you can use normal or warm water for soaking. If you are using tamarind paste, skip this step.
- In a saute pan, add gingelly oil and heat it. When the oil is hot but not smoking, add the halved shallots or onion and garlic one after other. Saute it well. Let the onion becomes soft and garlic turns light golden brown.
3. Garlic is almost cooked now. Add the 8 to 10 dry red chillies now. Add dry red chillies according to the spice level needed. Basically, this chutney is on the spicer side. Hence, increase 1 or 2 extra dry red chillies along with the usual quantity of dry red chilllies you use for any chutney recipe.
4. The dry red chillies are crisp and shiny now. Turn off the stove and cool down the ingredients.
5. In a mixie jar or blender, add the cooled ingredients, soaked tamarind along with water. Finally, add salt to taste.
6. Grind the ingredients to a smooth paste. In between taste and adjust the salt if needed. Transfer the chutney to a bowl. 1/4 cup water used for soaking the tamarind is enough for making this chutney. You may not need more water. however, if personally preferred, add 1 or 2 tbsp extra water, rinse the mixie jar and add it to chutney.
7. In a small pan, heat 2 tbsp gingelly oil. Once the oil becomes hot and not smoking, add mustard seeds and urad dal. Allow it to splutter. Add curry leaves and allow it to becomes crisp and aromatic.
8. Add this seasoning to the chutney. Mix well.
9. Poondu kara chutney or Spicy Garlic chutney is ready to serve with idly, dosa, adai or paniyaram.
Storage & Serving Suggestions
Storage
If handled well, this poondu kara chutney stays good for few days when stored inside the refrigerator. It stays good for 7 hours in room temperature immediately after it is prepared.
Both microwave reheating method and stove top method equally work well for this chutney.
Serving Suggestions
Serve this chutney in a small portion like condiment as it tastes very spicy. My mom always serves it with a teaspoon of gingelly oil poured on top it. Idly, dosai, adai and paniyaram goes well with this chutney.
Checkout or dosai collections to serve with this chutney
Tips & Notes
- Add extra gingelly oil if needed.
- You can use equal quantities of kashmiri red chillies and normal red chillies for this chutney to get less spicy taste and bright red colour.
- The colour of the chutney is completely depends on the quantity and quality and colour of the dry red chillies.
- Adjust the tamarind according to it’s sourness and adjust the dry red chillies according to the spicy taste.
Frequently Asked Questions
Can I skip tamarind in this chutney?
Do not skip any of the ingredients in this poodu kara chutney, If you do not want to compromise the taste. If you do not have access to tamarind in your place, use lemon juice and a small piece of jaggery. but, It will alter the taste of the chutney to some extent.
What is the substitute of gingelly oil?
This chutney tastes good only with gingelly oil. Do not compromise on it.
Is garlic chutney good for health?
Garlic chutney boosts immunity system. It has anti bactirial and anti fungal properties.
Do I need serve chutney hot or cold?
All types of chutneys tastes good when served at room temperature. Even if you reheat the chutney, wait for few minutes till the chutney comes to either warm or room temperature.
How do Indians eat chutney?
Indians do not eat chutney as it is. Indian Chutney are typically served with idly, dosai, adai or paniyaram. Some may eat it with bread and paratha.
If you have tried this recipe or have any questions, don’t forget to comment below. I would love to hear your feedback and glad to answer your queries. You can also Follow me on Instagram, Facebook, Pinterest and Youtube for other updates from my kitchen about Office Lunchbox, Kid’s Lunchbox and simple meal plate ideas.
