poondu chutney recipe | garlic chutney | poondu satni for idli & dosa (2024)

FAQs

Does chutney contain garlic? ›

Chutneys are made by slow-cooking fruit or vegetables with peeled ginger, garlic, Korintje cinnamon, and chilies. Spices and vinegar are added to preserve the chutney and give it a tangy flavor.

That's one traditional way to serve them, but idli can also be eaten with yogurt, ghee and sugar, or with coconut chutney.

Garlic is rich in antioxidants, which are known to lower the risk of diabetes, high blood pressure, high cholesterol, and heart disease. Garlic chutney is typically also made with coconut, peanuts, and red peppers, which intensifies the flavour and brings more essential nutrients to the table.

Add some lemon juice if the recipe allows. Add some cane sugar, maple syrup or honey to the lemon juice if necessary to reduce the acidity. Lemon juice not only reduces the 'heat', or 'bite' and breath-smell of garlic but also softens the taste.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

Idli is steamed. Hence, making it light and easily digestible. Dosa is a thin and crispy made from the same batter but is cooked on a hot pan Or tava with oil. idli is best when compared with dosa as it consumes less oil and can be made any ingredient with which u can make a dosa like oatmeal idli, pesar idli etc.

Eating four idlis will give 132 calories which are still less than a plain dosa. Rice content in dosa batter is more, affecting your weight loss targets more than idlis. Dosa batter has fenugreek seeds and stuffing of green vegetables that make it richer in nutrition and more in healthy calories.

The best side dishes to serve with idli are sambar, coconut chutney, butter chicken, dal makhani, chicken curry, gobi manchurian, mint coriander chutney, peanut chutney, potato masala, palak paneer, vegetable kurma, and egg curry.

Avoid using garlic cloves that have begun to sprout as they make the chutney bitter. Do not skip lemon juice/ vinegar in the recipe as it helps to reduce the pungent taste & flavor of garlic. Use clean water or boiled and cooled water for longer shelf life.

Garlic works great for those suffering from weak immunity when consumed on an empty stomach. Works like magic for those who catch cold easily. It enhances the body's immunity against the virus that causes colds and coughs. When consumed on an empty stomach, garlic can help in improving your gut health.

Why does garlic chutney turn green? ›

Don't worry. Garlic that turns green is completely safe. The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic.

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices.

: a thick sauce of Indian origin that contains fruits, vinegar, sugar, and spices and is used as a condiment.

Relishes, on the other hand, are cooked for a shorter time, with the resultant relish chunkier and more sharply flavoured than a chutney. Some people argue that a chutney will always contain mainly fruit or a mixture of fruits, and relishes are generally made of vegetables, and usually one variety.