Bengali style tomato chutney
Bengali-style tomato chutney is a sweet and savory chutney full of flavors. Traditionally, it's known as tomato khejur (date) chutney. No Bengali feast is complete without this simple chutney. It's very easy to make and gets ready in just 20 minutes.
Servings 1 cup
Calories 75 kcal
Heat oil in a pan. Add dried red chilies and panch phoran. Saute for a few seconds or until the spices become fragrant. Add turmeric powder and red chili powder. Saute for a few seconds. Add ginger and stir for around 30 seconds before adding tomatoes and salt. Mix everything and cover the pan. Let it cook for 4-5 minutes or until the tomatoes turn soft. Add chopped dates, raisins, and sugar. Mix and cook for another 3-4 minutes. Switch off the stove and allow the chutney to reach room temperature. Enjoy your Bengali style tomato chutney.
To make panch phoran at home, mix fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds in equal quantities. Don't overcook ginger otherwise, it will turn bitter.
To make this chutney spicy, add chili flakes.
Add sugar carefully as we are also adding raisins and dates.
The amount of sugar will also depend upon the sweetness of the tomatoes.
This chutney tastes the best if made in mustard oil but you can use any other neutral-flavored oil too.
If using mustard oil, heat it till it reaches the smoking point and then switch off the stove. Allow the oil to reach a manageable temperature before adding panch phoran and red chilies.
More recipe tips and tricks are given in the post above. Please follow them to make this recipe.
Calories: 75 kcal | Carbohydrates: 12 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 11 mg | Potassium: 321 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 970 IU | Vitamin C: 27 mg | Calcium: 18 mg | Iron: 1 mg