By Rittwik Naskar
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Bengalis swear by this tomato chutney which is served after the completion of a meal, to cap off on a sweet note. Here are some easy steps to make this at home.
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Ingredients - 4-5 tomatoes, 1 tsp panch phoron or, Bengali 5 spice mix, 2 dry red chillies, 3 tbsp mustard oil, 8-10 cashews, 1½ tbsp raisins, 3 tbsp dates, ¼ cup mango leather or amshotto, 4 tbsp sugar, 1 tsp salt and ¼ cup water.
In a pan, add the oil and put it on medium heat. Fry the cashews till light brown.
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Remove the cashews and add the panch phoron and dry red chillies and saute them till they're aromatic.
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Add the chopped tomatoes to the spices and saute till mushy.
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Toss in the cubed amshotto, raisins, sugar, salt, and chopped, pitted dates. Add water, then cover with a lid and cook for 10-12 minutes on low flame.
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Add in the fried cashews at the end and serve with papad.
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