This spicy garlic chutney, a.k.a “Poondu Chalichathu” is my favourite since childhood. Its an instant fried garlic chutney that can be made in minutes — especially if you already have the garlic peeled (of course!). Find the step-by-step recipe with photos and video here. It’s a simple, quick chutney that pairs perfectly with idli and dosas.
One of the fastest fixes when the garlic is ready! I usually prep a stock of garlic, shallots, and ginger for the week and refrigerate them. So whenever I need this chutney, it’s super easy to whip up and it’s one of the most loved condiments at my home.
One of the best things about this chutney is that it stays good for 3–4 days at room temperature, and sometimes I even stretch it to over a week without it getting spoit. Just a little sprinkled over dosa or uthappam is just absolutely delicious.
Poondu Varuthathu Video recipe
If you are looking for chutney varieties, there are a huge list here. some of the popular ones:
- Dangar chutney
- Tomato coconut chutney
- Hotel style Kara chutney
- coconut-chutney-recipe-3-ways
- spring-onion-chutney-recipe
- capsicum-chutney
Ingredients
- ½ cup chopped garlic
- 2.5 tbsp red chilli powder
- Salt to taste
- 1/8 cup coconut oil (or more as needed)
Instructions
- Prep the spice mix: In a bowl, mix red chilli powder and salt so it’s ready.
- Fry the garlic: Heat coconut oil in a kadai or small pan. Once hot, add chopped garlic and deep fry on medium heat.
Fry until it turns reddish‑brown and crisp.
- Combine: Turn off the heat and pour the hot garlic and oil immediately into the chilli‑salt bowl. Stir well so every piece gets coated.
- Serve or store: Enjoy right away or transfer to a clean jar.
Tips for Best Results
- Use medium heat only. if oil is too hot and the garlic can burn and taste bitter.
- If you like it extra spicy, increase the chilli powder slightly.
- Store in an airtight container. This chutney keeps well for 3–4 days at room temp if the oil covers the garlic.
FAQs
Can I use sesame oil instead of coconut oil?
Yes. but sesame oil gives a nutty flavour.
Why does the garlic get bitter sometimes?
If the oil is too hot or the garlic browns too quickly, it can turn bitter. Keep the heat moderate and watch the colour change closely.
Instant spicy garlic chutney recipe card:
Recipe Card – Poondu Chalichathu (Instant Spicy Garlic Chutney)
Ingredients
- ½ cup garlic chopped or sliced
- 2.5 tbsp red chili powder adjust to taste
- Salt to taste
- 1/8 cup coconut oil or more as needed
Instructions
- Prep the spice mix: Mix red chili powder and salt in a bowl.
- Fry the garlic: Heat coconut oil in a pan. Add the chopped garlic and fry on medium heat until it turns reddish-brown and crisp. Be careful not to burn.
- Combine: Immediately pour the hot garlic along with the oil into the chili-salt mix. Stir well so the garlic is evenly coated.
- Serve or store: Use immediately with dosa, idli, or rice, or store in an airtight jar at room temperature for 3–4 days (can last up to a week).
