About this Recipe...
Bengali style tomato chutney is a combination of sweetness and little tanginess and it has all the goodness of tomato, dates, raisins and freshly grated coconut. It can be served as a condiment or as a relish.
Every Bengali meal is incomplete without this tomato chutney. It is very commonly prepared in every Bengali household and served it at the end of the meal. Be it a religious functions, marriage party or any get together, this chutney is a requisite for a satisfying Bengali meal. In my mothers home and in laws home it is a must have everyday item in lunch menu. Though sometime they did some variations with the chutney and uses some other seasonal fruits or veggies to make it. My MIL makes very good chutney with pineapple, carrot, sweet potato and pumpkin and those are also equally very tempting.
Traditionally this chutney is made with Panch phoron, which is a blend of five spices, that is cumin seeds, mustard seeds, nigella seeds, fenugreek seeds and fennel seeds. But today I am using only mustard seeds and fennel seeds for tempering with one broken red chili. This chutney is everyone's favorite including me and I love to have it with at the end of my meal and also with roti as a sides. So whenever I make it, I cooked some extra amount, so on the next day I can have it with roti. This chutney is best served as chilled.
Every Bengali meal is incomplete without this tomato chutney. It is very commonly prepared in every Bengali household and served it at the end of the meal. Be it a religious functions, marriage party or any get together, this chutney is a requisite for a satisfying Bengali meal. In my mothers home and in laws home it is a must have everyday item in lunch menu. Though sometime they did some variations with the chutney and uses some other seasonal fruits or veggies to make it. My MIL makes very good chutney with pineapple, carrot, sweet potato and pumpkin and those are also equally very tempting.
Traditionally this chutney is made with Panch phoron, which is a blend of five spices, that is cumin seeds, mustard seeds, nigella seeds, fenugreek seeds and fennel seeds. But today I am using only mustard seeds and fennel seeds for tempering with one broken red chili. This chutney is everyone's favorite including me and I love to have it with at the end of my meal and also with roti as a sides. So whenever I make it, I cooked some extra amount, so on the next day I can have it with roti. This chutney is best served as chilled.
Ingredients
- 1 Tbsp Oil
- 1 tsp Fennel seeds
- 1 tsp Mustard seeds
- 1 Dried red chili break into two parts
- 4-5 tomato chopped
- 1/2 Cup Sugar or jaggery or as per taste
- 8-10 Seedless dates
- 10-15 Raisins
- 1/4 tsp Salt
- 1 tsp Grated ginger
- 2 Tbsp Freshly grated coconut
Directions
- Heat up oil in a pan, add dried red chili, fennel seeds and mustard seeds for tempering.
- Let them splutter in oil and then add grated ginger and chopped tomato to it.
- Mix it well, cover the pan and cook it for few minutes.
- When the tomatoes gets soft and releases water that time add pinch of salt and sugar or jaggery and cook it nicely so that everything will incorporate with each other.
- Now add dates, raisins and grated coconut, mix everything well, cook it for another 2-3 minutes and your sweet tomato chutney is ready.
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