Grind the ‘tomato garlic chutney’ to taste like gravy once in a while and you can eat as many italics as you want!

                 The innumerable nutrients in the pound are herbs that help to flush out unwanted wastes from our body and keep the body clean.  It can be eaten with broth, grinding caramel chutney with tomatoes.  

This tomato garlic chutney, which is as thick as gravy, will lift the taste buds.  How to make delicious tomato garlic chutney?  That's what we want to know through this post.  

Ingredients to make Tomato Garlic Chutney: 

Peas - 3 tablespoons, 
hazelnut oil - 4 tablespoons, 
Chili - 12, 
Garlic teeth - 25, 
Small Onions - 15, 
Large Tomato -2, 
Tamarind - Small Gooseberry size, Salt required.  
Seasoning: Half a teaspoon of mustard and a pinch of curry leaves.  

Tomato Garlic Chutney Recipe Description: Peel a squash, grate it and squeeze the juice.  The taste of the pound and the taste of the tomatoes combine to give the chutney a nice aroma.  

Peel a squash, grate it and squeeze the juice.  It is enough to clean the tomatoes and cut them into four pieces.  No need to chop into powder.  Have other essentials ready.  

Now light the stove and put a frying pan in it.  When the frying pan is hot, add the lentils and lightly fry in a frying pan.  You just have to be more discriminating with the help you render toward other people.  

After frying without adding sesame oil, pour the required amount of oil and let it dry.  Once the oil is well dried, remove the chilli stalks and add the required number according to your seasoning and fry lightly until charred.  

When the chilli comes to a boil, drain the oil with a spoon and place it on a separate plate.  Now add the peeled garlic cloves to the same oil.  

Once the garlic cloves are well curled and lightly browned, strain the oil separately.  Then in the same frying pan add whole onion as it is and fry well.  

When the onion roll is wilted, take it apart.  Then add sliced ​​tomatoes and fry.  Once the tomatoes are well fried, set them aside.  Then add a little tamarind in the remaining oil and lightly fry and set aside.  

Now all the items you have taken should heal well.  When all the ingredients are well cooled add it to a mixing jar and grind nicely.  

If you need the same oil for this chutney, add a little extra oil, mustard, curry leaves and bake tomato garlic chutney!  In the same way, do this yourself in sizes and be amazed.