By Suprita Mitter
June 22, 2024
Bengali tomato chutney is a sweet and tangy condiment that is often served at the end of a traditional Bengali meal. Here’s a step-by-step recipe to make this delicious chutney.
4 ripe tomatoes 1 tbsp mustard oil 1 tsp panch phoron (Bengali five-spice mix) 1-2 dried red chillies 1/2 tsp turmeric powder 1/2 cup sugar 1/4 cup raisins 2 cups water
Wash and chop the tomatoes. In a pan, heat mustard until it starts to smoke slightly.
Add the panch phoron and dried red chillies to the hot oil. Fry for a few seconds. Add the turmeric powder and chopped tomatoes.
Cook the tomatoes until they start to soften. Add the sugar, salt, and 2 cups of water to the pan.
Stir until the sugar dissolves. Add the raisins. Lower the heat and let the chutney simmer, uncovered, for about 20-30 minutes or until it reaches the desired consistency .
The chutney should be thick and glossy. Stir occasionally to prevent sticking.Taste the chutney and adjust the seasoning if needed.
Let the chutney cool to room temperature. It will thicken further as it cools.