Tamatar Lehsun Chutney, how to make easy and instant oil free Tomato Garlic Chutney / Sauce
Tamatar Lehsun Chutney – step by step presentation of Tomato Garlic Sauce or Tamatar Lehsun Chutney. Easy and oil free chutney recipe in less than 5 minutes.
My mother used to make this Tamatar Chutney in a stone grinder commonly known as sil batta. Today I am sharing the same Tamatar Lehsun wali Chutney / Tomato Garlic chutney recipe, but I am using an electronic grinder other than manual.
Chutney or chatni is basically a Sanskrit word catni, which means lick. Chutneys are of different varieties like wet and dry. Recipes of chutney may vary from state to state. Chutney is a very popular side dish in all over India. In North Indian food chutney plays a very important role.
The good thing about chutney, you can make chutney from fruits, vegetables herbs and even spices.
Ingredients for making Tamatar Lehsun Chutney / Tomato Garlic Chutney
Tomato (Tamatar) – 2
Garlic (Lehsun) – 7 / 8 clove
Ginger (Adrak) – small piece
Green chilli (Hari Mirch) – 2
Salt – according to taste
Lemon (Nimbu) – ½
Basic preparation for Tamatar Lehsun Chutney / Tomato Garlic Chutney
- Wash Tomato and chop roughly.
- Peel garlic and ginger.
- Squeeze half of the lemon and collect juice in a bowl.
Method for making Tamatar Lehsun Chutney / Tomato Garlic Chutney
Step 1: Take all the ingredients in a mixer jar or a mixer chutney jar. Grind well to make a smooth paste.
Step 2: Taste salt and if required add a little more salt. Bring it out in a bowl.
Few useful tips for Tamatar Lehsun Chutney
- If you are using local (Desi) tomatoes you can skip lemon. Desi tomatoes are bitter in taste.
- You can store this chutney for further use in a covered bowl in the fridge. You can consume this chutney for 2- 3 days.