Poondu Milagai Chutney Recipe | How to Garlic Chilli Chutney | Startup Cooking



poondu milagai chutney

Garlic Chilli chutney is another perfect side dish for South Indian Breakfast like Idli and Dosa. This chutney can be made very easily with available ingredients from the kitchen like shallots garlic, red chillies and tamarind and is flavored with mustard seeds, and curry leaves in sesame oil. 

Poondu Milagai (garlic chilli) Chutney is very spicy and very tasty that is usually made only with dry red chillies. Here for the twist, i added equal quantity of normal red chillies and kashmiri red chillies for little less spice for my kid. It is quite popular in Tamil Nadu, Andhra and Telangana.  

You can also enjoy this chutney with bonda, bajji, samosas, kebab, chaats, etc., This  chutney recipe is simple to prepare and easy to make and can be prepared under 20 minutes. We can store this chutney in refrigerator for a week. This side dish is great for everyday South Indian morning breakfast, lunch boxes and also good for weekend travel. Follow my step by step photo recipe to prepare Poondu Milagai chutney. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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poondu milagai chutney

breakfast recipes,


Coarse       : Breakfast / Dinner  

Cuisine      : South Indian

Author       : Jayashree Karthik

Prep Time  : 5 min

Cook Time : 5 min

Total Time  : 10 min

poondu milagai chutney


  • 2 tbsp sesame oil
  • 5 small onion (shallots)
  • 10 garlic
  • 5 red chillies
  • 5 kashmiri red chilli
  • 1 tbsp tamarind
  • 1 tbsp oil - for seasoning
  • 1/2 tsp mustard seeds
  • 5 curry leaves
  • salt to taste
  • water - as needed


  • heat oil in the pan and add small onions and garlic and fry until it turns translucent
  • once the onion turns transparent, then add red chilli, kashmiri red chilli and tamarind
  • saute for 2 minutes and then switch off the flame, cool down at room temperature for 5-7 minutes
  • transfer the mixture into the mixer jar and grind to a smooth paste with little water and set aside
  • garlic chilli chutney is ready
  • now for the seasoning, heat sesame oil in the pan and temper with mustard seeds and curry leaves
  • add ground garlic chilli chutney into the hot sesame oil
  • mix well and cook in low flame for 3 minutes or until the oil starts to separate from the chutney
  • switch off the flame and serve hot with idli, dosa, or paniyaram
  • Enjoy!
  • adjust spice level according to your taste
  • use only sesame oil for this chutney and also it gives a nice flavor
  • dont cook more than 3 times after adding the chutney into the oil
  • here i used half of the red chill and kashmiri red chilli, if you want more spicy chutney, skip adding the kashmiri red chilli and add 5 more normal red chillies

poondu milagai chutney


heat a tbsp of oil in the pan and add shallots and garlic

saute for few minutes until it turns transparent

now add red chilli, kashmiri red chilli and tamarind

saute for 2 minutes and then switch off the flame

cool down at room temperature and then add in to the mixer jar

grind to a smooth paste with little water

heat 2 tbsp sesame oil in the pan and temper with 
mustard seeds and curry leaves

add ground chilli paste and salt

mix well

cover with lid and cook on low flame for 3 minutes

once the oil starts to float on top and then switch off the flame

garlic chilli chutney ready

serve with hot steamed idli

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  1. The Poondu Milagai Chutney recipe is simple, concise, and authentic, with a variety of dishes to suit. It can be easily adjusted for size and scalability. However, there are areas for improvement, such as mentioning the specific type of chili peppers and their quantity, providing tips on texture adjustments, and including a visual representation of the finished product. These minor additions could make the recipe a valuable resource for home cooks exploring Indian cuisine. The recipe could benefit from additional clarifications, such as mentioning cooking time, explaining ingredient roles, and encouraging readers to share their modifications.
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