Recipe: Perfect Bangali Tomato Chutney

Bangali Tomato Chutney. Bengali tomato khejur chutney recipe with step by step photos. I wanted to try this tomato chutney from a long time and had made it during one of the days during durga pooja festival. Bengali Tomato Chutney with step wise photos and instructions.

It is a very quick and easy recipe. This tangy tomato chutney is richly flavoured with panch phoran, a blend of equal parts of mustard seeds, kalonji, cumin seeds, saunf and fenugreek seeds, which is commonly used in Bengali cuisine. While ginger and green chillies add spice to the Bengali Tomato Chutney, raisins and a spoon of sugar balance the tartness of tomatoes, making the chutney very pleasant to the palate. You can have Bangali Tomato Chutney using 12 ingredients and 3 steps. Here is how you cook it.

Ingredients of Bangali Tomato Chutney

1. Prepare 2 cup of chopped tomatoes.
2. You need 1/4 tsp of mustard seeds.
3. You need 1/4 cup of jaggry.
4. You need 2/3 of dry red chilli(broken).
5. Prepare 2 tsp of sugar.
6. It's 1/4 tsp of salt.
7. It's 1/2 tsp of turmeric powder.
8. It's 1/4 tsp of red chilli powder.
9. Prepare 1 tsp of fennel seeds (roasted and crushed).
10. Prepare 1/2 tsp of chaat masala.
11. It's 1 tbsp of oil.
12. Prepare 1 cup of water.

A few seconds later, add the tomato puree, ginger, vinegar, sugar, pepper flakes and salt. Stir and bring to a simmer. The chutney should be thick and have a glazed appearance. A very special recipe for me and friends from college days.

Bangali Tomato Chutney instructions

1. Heat oil in a pan, add dry chilli fry for a second, add mustard seeds, when the seeds begin to crackle, then add chopped tomatoes and stir lightly until soft and pulpy..
2. Add turmeric powder, chilli powder, fennel seeds,sugar, jaggery and salt, cook it for 2 minute in low flame, now pour the water, simmer for about 8 to 10 minutes until thd sauce thicknes considerably..
3. Add chaat masala stir well, now Tomato chutney is ready..

We weren't allowed to cook in the hostel rooms, but we didn't listen. We had a tiny coil heater and we. The tomato chutney is almost a natural on Bengali tables, right alongside pineapple and other dried fruit chutneys, however, the tomato is a late comer to the Bengali table and possibly found it's way with the chili and other adapted items and techniques such as making the Indian cheese called channa, a cornerstone ingredient in Bengali. Bengali Tomato Chutney is a lip-smacking dip prepared with tomatoes, oil and panch phoron. Made in a matter of minutes, this recipe is a perfect choice for all the first time chefs who don't want to try their hands at something elaborate.