By Suprita Mitter
September 23, 2024
Bengali tomato chutney is a sweet and tangy condiment made with ripe tomatoes, jaggery, and a hint of spices like panch phoron. It’s a must-have in Bengali feasts, adding a refreshing contrast to the spicier dishes or simply enjoyed on its own.
4 ripe tomatoes 1 tbsp mustard oil 1/2 tsp panch phoron 1-2 dried red chillies 1/4 tsp turmeric powder 2 tbsp jaggery or sugar A pinch of salt 1/4 cup water 8-10 raisins
Heat mustard oil in a pan until it reaches smoking point, then lower the heat. Add panch phoron and dried red chilies to temper, letting them crackle.
Add the chopped tomatoes and sauté on medium heat for 5-7 minutes until they soften.
Add turmeric powder and salt and mix well. Cook the tomatoes for another 5 minutes until they start breaking down.
Add jaggery (or sugar) and a little water. Stir well, allowing the jaggery to dissolve and the chutney to thicken.
Once the chutney reaches a glossy texture, remove it from heat. Serve it warm or cold as a side dish or a dessert.