May 25, 2011

Tomato Chutney

Tomato chutney is a very simple and easy recipe. The Bengali chutney is quite different from the usual other chutneys.  A lot of people also add dates to this chutney for natural sweetness. Sweet chuney is also my favourite as it goes with anything and it is perfect for those who like a sweet chutney that still has a little kick. This Tomato Chutney is also offered to Goddess Durga as part of the Bhog(goddess offering).

Ingredients :

Toamtoes : 4, big (finely chopped)
Aamsotto /Aam papri /Mango candies : some chunks
Sugar : 4-5 tbsp.
Salt a pinch
Dry red chilli : 1
Panch Phoron (five spices) : 1 tsp.
Raisin : 8-10 pieces
Oil : 1 tbsp.

Method :

Heat oil in a tawa, add dry red chilli and panch phoron, when the seeds turn brown, add chopped tomatoes and salt, cover and cook until tomatoes turn mushy in low flame.
Now add 1/2 cup water, when water start boiling then add sugar stir well and simmer until the chutney thickens.
Then add raisin and aam papri. After about minutes 20 minutes the consistency starts to change and the chutney will get thicker and look glossy. Stopped the gas.
The famous Bengali Tomato Chutney is ready to serve.

Sending this recipe Priya's " Flavors of Bengal " event, started by Nayna

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