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A fiery and tangy South Indian condiment made with fresh garlic, red chilies, and tamarind. This bold-flavored chutney is the perfect spicy accompaniment for idli, dosa, and uttapam.
Soak Chilies and Tamarind
Grind the Chutney Paste
Prepare the Tempering (Tadka)
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A fiery and tangy South Indian condiment made with fresh garlic, red chilies, and tamarind. This bold-flavored chutney is the perfect spicy accompaniment for idli, dosa, and uttapam.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 157.25 calories per serving with 3.58g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or snack or side.
Combine and Serve
Add 2-3 tablespoons of freshly grated coconut while grinding to create a milder, creamier version of the chutney.
Sauté one small, chopped red onion until translucent and grind it along with the other ingredients for a sweeter, fuller-bodied chutney.
Dry roast the garlic cloves on a pan until they are lightly charred. This gives the chutney a smoky aroma and a mellower garlic taste.
Garlic is a powerhouse of allicin, a compound known for its potent antimicrobial and immune-boosting properties, helping the body fight off infections.
Ingredients like hing (asafoetida) and garlic are traditionally used in Indian cuisine to improve digestion, reduce gas, and prevent bloating.
The capsaicin in red chilies and active compounds in garlic possess strong anti-inflammatory effects that can help reduce inflammation throughout the body.
This chutney is packed with antioxidants from garlic, tamarind, and chilies, which help combat oxidative stress and protect cells from damage.
One serving of Poondu Chutney (approximately 1/4 cup) contains around 125-135 calories, primarily from the gingelly oil and garlic.
Yes, in moderation. Garlic is renowned for its health benefits, including boosting immunity and heart health. The chutney is also rich in antioxidants from chilies and tamarind. However, it is high in sodium and spice, so it should be consumed in small quantities.
You can store it in an airtight glass container in the refrigerator for up to one week. The oil acts as a natural preservative.
To reduce the spiciness, you can mix in a tablespoon of thick yogurt (curd) or a small amount of grated coconut. You can also add a little more jaggery or a squeeze of lime juice to balance the heat.
Yes, you can. Use about 1 to 1.5 teaspoons of thick tamarind paste as a substitute for the 1-inch piece of whole tamarind. Adjust the quantity based on the concentration of your paste.
Gingelly oil is unrefined Indian sesame oil, which has a distinct nutty and earthy flavor. While you can substitute it with any other neutral vegetable oil, you will miss the authentic taste that gingelly oil provides.