Tomato chutney is an absolute essential after having a proper Bengali lunch. It is served at the end of the meal before serving any other sweet dish. This typical bengali chutney is also served during the durga pujas along with the 'bhog'. The sweet, tangy, spicy taste is simply awesome.
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients
Tomatoes- 4-5 chopped nicely
Dried red chillies-2-3
Mustard seeds
Bay leaves-1-2
Turmeric Powder
Ginger paste
Salt to taste
Sugar/Jaggery
Cashew nuts- 4-5 chopped
Raisins
Tamarind Pulp (optional, can be added if the tomatoes are not very sour)
Mustard oil
Method
Take a kadhai and add 1 tablespoon oil into it. Let the oil get heated up. Once it gets heated up add bay leaves, slitted dried red chillies and mustard seeds to the oil. Let the mustard seeds crackle and then add the chopped tomatoes to the oil. Stir nicely for 5-10 minutes until the tomatoes become tender. Then add a very small amount of ginger paste to the tomatoes. Stir for sometime and then add a very small amount of turmeric powder and salt. Then slowly keep adding sugar/jaggery depending on how sweet you want your chutney to taste. Mix the sugar nicely and gradually your chutney develops a dark red colour due to the sugar. Finally add the cashew nuts and raisins. You can add tamarind pulp to increase the sourness. Do not add any water to the tomato chutney as it dilutes the taste. Let the chutney simmer for sometime and then remove from flame. Cool it before serving. Finally your tangy, sweet tomato chutney is ready to serve.
Serve it at the end of a typical Bengali meal.
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients
Tomatoes- 4-5 chopped nicely
Dried red chillies-2-3
Mustard seeds
Bay leaves-1-2
Turmeric Powder
Ginger paste
Salt to taste
Sugar/Jaggery
Cashew nuts- 4-5 chopped
Raisins
Tamarind Pulp (optional, can be added if the tomatoes are not very sour)
Mustard oil
Method
Take a kadhai and add 1 tablespoon oil into it. Let the oil get heated up. Once it gets heated up add bay leaves, slitted dried red chillies and mustard seeds to the oil. Let the mustard seeds crackle and then add the chopped tomatoes to the oil. Stir nicely for 5-10 minutes until the tomatoes become tender. Then add a very small amount of ginger paste to the tomatoes. Stir for sometime and then add a very small amount of turmeric powder and salt. Then slowly keep adding sugar/jaggery depending on how sweet you want your chutney to taste. Mix the sugar nicely and gradually your chutney develops a dark red colour due to the sugar. Finally add the cashew nuts and raisins. You can add tamarind pulp to increase the sourness. Do not add any water to the tomato chutney as it dilutes the taste. Let the chutney simmer for sometime and then remove from flame. Cool it before serving. Finally your tangy, sweet tomato chutney is ready to serve.
Serve it at the end of a typical Bengali meal.
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