BENGALI STYLE TOMATO CHUTNEY

Bengali style tomato chutney is delicious, sweet, tangy and spicy. It is full of flavour and aroma of panch phoron( combination of five spices mix. together).

There are many variations of bengali style tomato chutney. Here I am going to share my way of cooking tomato chutney with dates( kajur),mango leather (aamshotto, aam papad),raisin(kishmish) with the hint of sourness of tamarind.

In bengali homes tomato chutney is served with fried papad at the end of the meal as a side dish. Tomato chutney can be refrigerate for 4 to 5 days in airtight container.

PANCH PHORON:--

Basically panch phoron is combination of five spices. Tn bengali language "panch" means five and "phoron" means tempering.

Panch Phoron consists of:-

1. Fenugreek seed (methi dana)

2. Nigella seed ( kalonji)

3. Cumin ( jeera)

4. Black mustard ( sarso dana)

5. Fennel seed ( saunf)

All the five spices are aromatic seeds and thus this gives the final dish a lovely aroma when panch phoron is used.

INGREDIENTS:--

1. Tomatoes - 3 pieces ( roughly chopped)

2. Ginger- 1 inch ( grated)

3. Dates(kajur) - 5 pieces (deseeded)

4. Mango leather ( aam papad) - 1/2 cup ( cut into small size cubes)

5. Tamarind pulp - 1tsp

6. Dry red chilli - 2 pieces

7. Panch Phoron - 1 1/2 tsp(roasted & powdered)

8. Salt - a pinch

9. Sugar - 1/2 cup ( as required)

10. Oil - 1 tsp( preferably mustard oil)

FOR TEMPERING:-

1. Panch phoron - 1/2 tsp

:

METHOD :-

1. Roughly cut the tomatoes and make a paste in mixer grinder. Keep aside.

2. Take a heavy bottom pan add panch phoron, dry red chilli and dry roast it. As soon as aroma releases transfer it in a bowl to cool down. After it cool down powder it in mortar and pestle ( okhali) and keep aside.

3. Now add oil in the same pan and tempered it with panch phoron.

4. Add tomatoes paste, grated ginger, tamarind pulp one by one. Keep stirring in medium flame.

5. As soon as moisture evaporates from the tomatoes paste add kajur,kishmish, aam papad .keep stirring in medium to low flame.

6. Now add sugar mix well till the sugar dissolved completely.

7. Add 3/4 tsp of panch phoron powder, cashew nuts and give a nice mix. Check the consistency it should be in thicker side. Transfer the tomato chutney in serving bowl.

8. Garnish with rest of the panch phoron powder. Tomato chutney is ready.

1. Enjoy the delicious tomato chutney with papad.

NOTE:-

Adjust the sugar according to the taste.

HAPPY COOKING 🙂