By Devi Poojari
The cherry tomato chutney is an unusual spin on a classic tomato chutney with Bengali and South Indian influences in cooking techniques and flavour. The tangy sweetness that comes from cherry tomatoes, paired with spicy chillies and a lump of jaggery punctuate it with layers of spicy, sweet and fruity flavours, which feel like a riot in your mouth when eaten.
250-300 grams fresh cherry tomatoes 2 cloves garlic 4 Byadgi chillies 2 Guntur chillies 1 teaspoon panch phoron mix 1 tablespoon jaggery 1 tablespoon vegetable oil Salt to taste
Fill a saucepan with water and bring it to a boil and add the cherry tomatoes and chillies to it. Boil it for 5-10 minutes and strain. Grind in a blender along with the garlic when it’s still hot. Heat some oil in a pan and temper the panch phoron mix. Once it begins to crackle, add the ground tomatoes and chillies to the oil and mix well. Add the jaggery and salt according to your taste preference.
Cook until the fat begins to separate from the pureed tomatoes and the mixture begins to thicken slightly. Check for seasoning and adjust if needed. Once ready, bring to room temperature and serve as a side to a dish of your choice. Note: The chutney keeps well in the fridge for about 3-4 days after cooking.