- Submitted by Dahlia
(Poondu Chutney, Instant Fresh Garlic Chutney)
Garlic is a herb that is mainly used as a flavoring ingredient. It is very rarely used as the star ingredient in a dish. It has many medicinal benefits and is proven to reduce blood pressure and cholesterol. It is also used to treat fungal infections, snake bites, diabetes, headaches, gas problems etc.
Raw garlic is shown to have some cancer preventive properties. Cooking, heating or exposing garlic to acid will make it loose this valuable health benefit. You can include this chutney in your diet once in a while. However do not eat too much of this chutney on a regular basis. It can be too strong for your stomach.
Recipe for Raw Garlic Chutney
Preparation time: 10 min
Cooking time: Nil
- Garlic - 1 bulb
- Salt - to taste
- Red Chili Powder - 1-2 tsp
- Tamrind - blueberry size (optional)
- Peel the garlic cloves. (To peel garlic cloves easily, soak them in water for about 15 minutes before peeling.) Use fresh garlic cloves for best taste. I do not recommend using jarred, minced garlic.
- Take the peeled garlic, red chili powder and salt in a mortar. Adding tamarind is purely optional. It gives a sourness and reduces the intensity of the other ingredients. I usually do not add it so that I can enjoy the full taste of garlic.
- Pound it with pestle till you get a coarse chutney.
- This chutney has to be done with a mortar and pestle.
- You can also pulse it in the mixie but to get the authentic taste please take the extra effort to pound it.
Serving Raw Garlic Chutney
- It tastes great with idli, dosa, chapati, adai, parathas etc.
Other Chutney Recipes