Garlic Chutney Recipe | Poondu (Lasun) Chutney for Idli, Dosa

Garlic Chutney Recipe | Poondu (Lasun) Chutney for Idli, Dosa

Garlic Chutney, or poondu chutney, lasun (luhsun) ki chatni is spicy garlic chutney made with red chili and cocout, a variation garlic chutney what we make for chaat items. This garlic chutney makes great side dish with idli, dosa, adai, paniyaram and if you like spicy chutney then you will sure love this one too. It's always challenging to think what to make as quick side with idli or dosa other than usual coconut chutney, peanut chutney those days you can try this easy chutney recipe.

Using Byadige Red Chili variety adds wonderful color plus spiciness to this chutney if you don't find Byadige variety then it's find use your regular red chili, I make this chutney quite regularly as it's spicy plus the coconut makes wonderful combination. You can also made variation and add little of onion in this garlic chuteny, also you can soak the red chili and grind some times instead of frying and then making chutney. Make your own variations each time to give this beautiful chutney new taste :) I serve this chutney with anything like idli, dosa, paratha or any tiffin items, this time made this with ragi idli dosa.


You can check other Chutney Recipes that you can try



Garlic Chutney | Poondu Chutney Recipe

Spicy garlic chutney with red chilies, coconut, makes great side dish with idli, dosa.
Author: Category: Accompaniment Cuisine: South Indian
Prep Time: Cook Time: Total Time:


  • 15-18 - Small Garlic Pods (flakes)
  • 7 - Dry Red Chili
  • 3 tbsp - Fresh Grated Coconut
  • 1/2 tsp - Tamarind, packed
  • To Taste - Salt
  • A Pinch - Asafoetida/Hing
  • 1/2 tsp - Cumin Seeds (optional)
  • 1 tsp - Oil
  • To Temper/Tadka
  • 1 tsp - Oil
  • 1/2 tsp - Mustard Seeds
  • 1 tsp - Urad Dal
  • 5-6 - Curry Leaves


  1. Peel garlic, heat 1 tsp oil in a pan or kadai add cumin seeds (if using) and allow to splutter. Add garlic, red chili and roast until light golden brown. Add coconut and off flame, keep stirring coconut until it becomes light golden brown. Transfer everything into a plate and allow to cool.
  2. Garlic-Poondu-Chutney-Recipe
  3. Grind all fried items with salt, tamarind, asafoetida (hing) into smooth paste using little water.
  4. For Tempering, heat oil in a small tadka pan add mustard seeds and allow mustard to splutter. Add urad dal, curry leaves ( I didn't use) and saute until urad dal becomes golden brown, off flame and pour over chutney and mix well.
  5. Garlic-Poondu-Chutney-Recipe

Serve this spicy chutney with idli, dosa, adai, paniyaram or anything of your choice. I served this time with ragi idli, dosa.

  • You can adjust red chili to suit your taste, this chutney is normally spicy.
  • Byadige red chillies gives red color to chutney so add that if you want really red color looking chutney.

Easy Spicy Garlic chutney.


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