What to do
with juicy ripe tomatoes? I love to make a tangy tomato chutney Bengali style…with them.
For more such
recipes, check out my channel: https://goo.gl/XBwLLc
The chutney
is not as sweet as typical Bengali tomator chutney. I use jaggery or gur to make the chutney along with
some sugar. I recommend that you add the sugar according to your taste.
This spicy
and tangy tomato chutney is usually enjoyed by everyone. Serve it with a meal
or snack…goes really well.
You will be
surprised at how quickly and easily it gets done!
Tangy Tomato Chutney (Bengali Recipe)
Makes about 500ml
Makes about 500ml
Ingredients:
Ripe juicy
tomatoes – 5 large
Preserved
ripe mango/Mango jelly/Aam papad – 40g
Ginger (grated)
– 1 tsp
Bengali five
spice/Panch phoran – 1 ½ tsp
Dried Red
chilli – 1
Jaggery/Gur
(grated) – ¼ cup
Sugar – upto ½
cup
Salt – 1 tsp
Tamarind/Imli
pulp – ¼ cup
Mustard oil –
2 tblsp
Method:
1.
Chop
up the Mango jelly or Aam Papad and keep aside. Chop up the tomatoes.
2.
Heat
a pan and dry roast a teaspoon of the five spice (panch phoron). Once they start
to crackle turn off the heat and let them cool down slightly. Grind the spice
mix coarsely.
3.
In
the same pan pour in the mustard oil. Let it heat up. Add in the remaining
panch phoron and the red chilli.
4.
Add
in the tomatoes and give a quick mix. Season with the salt. Once it comes to a
simmer, cover and cook for 2 mins.
5.
Add
in the ginger and the Mango jelly. Mash up the tomato pieces. Cover and cook
again for 2 more mins. Next add in the jaggery and mix well till it is has
melted completely. Now, add in ¼ cup of sugar and once it is well combined, add
in the tamarind pulp. Mix well.
6.
Taste
the chutney. Add in some or all of the remaining sugar according to your taste.
Cook for a couple of mins and turn off the heat. Once the chutney has cooled
down, sprinkle some of the roasted (panch phoron) spice powder on top. Mix to
combine.
7.
Serve
with a sprinkling of the spice powder.
© Rinki’s Kitchen
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