Bengali style tomato chutney – a very delicious tangy chutney ,a specialty of Bengal.
Sweet tomato chutney- Its a versatile condiment /preserve, and can be used as an accompaniment with meals, as a sweet chutney/saunth for chats. This is a popular chutney from Uttar Pradesh and Bengal.You can also make this without adding the whole spices but adding the spices make this special and delicious then the regular tomato chutney.
I learned making this delicious chutney during my food preservation course and since then making it regularly. I later learned that this chutney is very much similar to the popular Bengali tomato khajoor chutney. In bengal they don’t use the garam masala and instead use panch phoran.
Who ever tasted this chutney always ask me for the recipe. This chutney is so versatile that it goes with everything- stuffed parathas, mathri , pakoda , spread on bread, daal rice , khichdi ,you can pair it with almost everything.
This chutney have all the flavors of food ,it is sweet,tangy and spicy. This tomato chutney can be stored for around a month at room temperature and approx.6 months in the refrigerator.
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Bengali tomato khajoor chutney
Bengali style tomato chutney - a very delicious tangy chutney ,a specialty of Bengal.
Ingredients
- 1 kg Tomatoes / Tamatar
- 450 Sugar / Chini
- 5 Black Cardamom / Badi Elaichi
- 10 Cloves / Lavang
- 1 tsp Cumin Seeds / Sabut Jeera
- 1.5 tsp Peppercorns / Sabut Kali Mirch
- 1/4 inch Cinnamon /daalchini
- 1 tsp Red Chili Powder/ Laal Mirch
- 1/2 tsp Citric Acid/nimbu phool/taatri
- 10 Dates / Khajoor
- 3 tbsp Raisins / Kishmish
- 4 inch Mango Leather / Aam Papad optional
- 2 inch Ginger / Adrak sliced
Instructions
- Preparation-crush the seeds of black cardamom and remove the clove flower (because the tannin present in this part will effect the red colour of this chutney) and then grind all the whole spices to make a coarse powder
- Soak dry dates in water for around 2 hours and then remove the seed and make thin slices.OR use fresh dates
- Wash,remove the eye and pressure cook whole tomatoes with 1/2 glass of water for 2 whistles.
- Peel and mash the tomatoes,(it should be a chunky gravy, don't make a fine puree).
- Now take a heavy bottomed pan (I use my pressure cooker) and add the tomato pulp, and cook for 10 minutes.
- Now add sugar, chopped aam papad and chopped dates and cook for around 15 minutes on low heat.
- Add salt, raisins, chopped ginger, citric acid and all the powdered spices and ground whole spices and simmer for 5 minutes
- Take one spoon mixture in a plate and check -the water should not be separating from the pulp if it has been cooked completely
- Cook for a few more minutes if needed. Keep in mind that the mixture will thicken a bit more as it cools down to room temperature - so check the thickness accordingly.
- Store in a glass jar when it cools down completely.
- Serving Suggestions - This chutney can be used as a dip or spread with almost any savory snacks or breads or side dish with your main course.
Notes
- instead of citric acid you can add 4 tbsp of lemon juice.
- Aam papad is totally optional
Nutrition