Kara poondu chutney
Spicy Garlic chutney pairs well with Idli dosa and parathas
Servings: 3 people
- 5 Garlic cloves
- 5 Red chili
- 2 Tomato
- Salt to taste
- 2 tbsp Sesame oil
- 1/4 tsp Mustard seeds
- Curry leaves few
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.
- 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.