By Sushmita Sengupta
Bengali cuisine is renowned for its exquisite fish curries and meaty preparations, but equally phenomenal are side dishes like this sweet chutney. Make the Bhog staple at home.
2 tsp - oil 1 - bay leaf 1/2 tsp - mustard seeds 2 - red chillies, broken 2 - tomatoes, finely chopped 2 tbsp - raisins 3/4 tsp - Kashmiri red chilli powder 1 tbsp - jaggery, melted and sieved 1/2 tsp – salt
Heat oil in pan, add bay leaf, sautee for a minute till fragrant. Then add mustard seeds, when they crackle add chillies and sautee.
Add chopped tomatoes and stir. Then add red chilli powder, melted jaggery, raisins and salt.
Mix everything well. Do not add water, cover with lid. Cook on low heat 10 - 12 minutes or until the chutney mixture thickens and water dries up.