Tomato Chutney

Today I bring you a very traditional chutney recipe from Bengal. It is a sweet flavoured Tomato Chutney, a little bit tangy and spicy. It is usually served after the main dishes, to finish the meal.

For this Bengali version of Tomato Chutney, it is very important to use “Panch Phoron” which gives the spicy flavour to this chutney. “Panch Phoron” is a spice blend of five following seeds: cumin, fenugreek, nigella, fennel, and brown mustard. They are added when the oil is hot so that they can release their pungent flavours.

Dates, raisins, and mango papad are also added in this Tomato Chutney. Tamarind pulp used to give it the hint of sourness but for today’s recipe, I used vinegar. You can increase or reduce the amount of sugar and vinegar depending upon your taste.

This chutney can also serve as a side dish with some fried Papad. You will love the taste of this Bengali tomato chutney.

Chutney de tomate

Ingredients

  1. 500g ripe tomatoes cut into large pieces
  2. 100g sugar
  3. Salt to taste
  4. One and a half tablespoons of apple vinegar
  5. 5-6 dates, chopped (optional)
  6. 9-10 raisins (optional)
  7. 3 tablespoons of oil

 Spices:

  1. One teaspoon Panch Phoron
  2. One teaspoon turmeric
  3. Two dried red chillies or cayenne pepper

 

Instructions

-Heat the oil in a pan. Add the whole dry chillies and the Panch Phoron seeds.

-When they start to crackle, add chopped tomatoes, turmeric powder, and salt. Stir everything well.

-Cook for 15-20 minutes until the water released by the tomatoes is reduced.

-Add sugar and vinegar. Rectify the salt and let it cook for another 15 minutes.

-When it starts to thicken lower the flame and add the chopped dates and raisins. Stir carefully so that it does not stick.

-Gradually it will become jammy in texture and at this point turn off the flame. You can serve it when it is cold, or you can also put it in an airtight jar and keep it in the fridge for more days.

Básicos relacionados

Panch Phoron

 

Tomato Chutney

Tomato Chutney

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Cuisine India
Calories 135 kcal

Ingredients
  

  • 500g ripe tomatoes cut into large pieces
  • 100g sugar
  • Salt to taste
  • One and a half tablespoons of apple vinegar
  • 5-6 dates, chopped (optional)
  • 9-10 raisins (optional)
  • 3 tablespoons of oil

Spices

  • One teaspoon Panch Phoron
  • One teaspoon turmeric
  • Two dried red chillies or cayenne pepper

Instructions
 

  • Heat the oil in a pan. Add the whole dry chillies and the Panch Phoron seeds.
  • When they start to crackle, add chopped tomatoes, turmeric powder, and salt. Stir everything well.
  • Cook for 15-20 minutes until the water released by the tomatoes is reduced.
  • Add sugar and vinegar. Rectify the salt and let it cook for another 15 minutes.
  • When it starts to thicken lower the flame and add the chopped dates and raisins. Stir carefully so that it does not stick.
  • Gradually it will become jammy in texture and at this point turn off the flame. You can serve it when it is cold, or you can also put it in an airtight jar and keep it in the fridge for more days.

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