A Bengali meal is never complete without tomato chutney– a symphony of fresh tomatoes, plump raisins, luscious dates, a generous helping of jaggery, a throw of lightly toasted aromatic spice and a good splash of lemon juice, all cooked with oodles of love over a slow fire.
This is my version of tomato chutney and the recipe couldn’t be simpler- try it and you shall be left craving more.
Tomato Chutney, Bengal style
Tomato Chutney, a symphony of tomatoes, plump raisins, luscious dates, aromatic spices, a generous helping of jaggery and a good splash of lemon juice.
Ingredients
Method
- Heat the mustard oil in frying pan. Add the panch phoron and broken red chillies. When they start sputtering, add the chopped tomatoes and salt. Saute over a low to medium flame till the tomatoes reduce to almost a pulp.
- Add the chopped dates and raisins and cook for another 5 minutes. Splash in the ginger juice, lemon juice and give a good stir. Now add the jaggery, a little water and continue to cook till the chutney comes to a boil.
- Adjust the sweetness, a wee bit more jaggery if you want it a tad bit sweeter or a dash of lemon juice if you want to balance the sweetness.
- Finally sprinkle the roasted masala powder and get the chutney off the heat.
- Cool to room temperature- this now ready to serve or be stored in the refrigerator.
Hey!
It’s like I’ve found myself a goldmine of Bengali recipes ❤️
Fabulous pictures too.
On my list to try out…
Cheers
Thanks much, Nachiketa!
Bhaja masala baniye kotodin store kore rakha jabe?
Durba, 7-10days rakhai jete pare. Air tight container use korata bhalo.
Licious tomato chutney 🙂
Tomato chutney with no onion!!! So different from a south indian one!!