Bengali Tomato Chutney
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In a Bengali cuisine, any meal is incomplete without this chutney. It is served in a small bowl, as side dish to balance the flavor of any spicy curry.
I always remember having it at my Bengali friends place, whenever we used to meet for lunch or dinner.
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Ingredients
- 2 cup chopped ripe tomatoes
- 2 dry red chillies
- Pinch of hing/asafoetida
- 1/2 teaspoon kalonji nigella seeds
- 1/4 teaspoon fenugreek or methi seed
- 1/2 teaspoon cumin seed
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 2 garlic cloves grated/chopped
- 1/2 inch ginger grated/chopped
- 2 teaspoon Mustard Oil
- 10-12 medjool dates pitted cut into
- 5 dried apricots chopped
- Sugar 1tbsp or as per taste
- 1 teaspoon red chilly powder
- 1 teaspoon black salt
- 4 tablespoon white vinegar
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Instructions
- Heat a pan and add oil. When the oil is heated, add hing, mustard seeds, fennel seeds, methi seeds, cumin seeds and kalonji seeds.
- When the seeds stop crackling, add dry red chillies, grated ginger and garlic. Saute for 2 minutes till the raw smell of ginger garlic goes away.
- Add the tomatoes. Add salt, sugar, vinegar, dates, apricots and red chilly powder. Cover and cook till the tomatoes become soft and mushy.Stir and mix in between.
- Cook the chutney till it thickens or until the desired consistency is achieved. Serve it with meal.
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