Authentic Bengali Tomato Chutney Recipe
30 minutes
1316 reads
About Authentic Bengali Tomato Chutney Recipe
Experience the vibrant flavors of Bengal with this authentic Tomato Chutney recipe. A quintessential accompaniment to any Bengali meal, this chutney bursts with the sweet and spicy notes of fresh tomatoes, red chilies, and aromatic spices. It's the perfect balance to rich curries, adding a delightful tang that elevates the entire dining experience.This recipe is inspired by the delicious chutneys I savored at my Bengali friends' homes, where warmth and tradition filled every shared meal. The unique blend of spices creates a taste of home, bringing back cherished memories of laughter and togetherness.Easy to make and incredibly flavorful, this Bengali Tomato Chutney is a must-try for both seasoned cooks and those new to Bengali cuisine. Prepare to be amazed by its simple yet exquisite taste.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Spices & Aromatics
- 1 tsp Asafoetida also known as hing hing, hing
- 1/2 tsp Nigella Seed nigella seeds
- 1/4 tsp Fenugreek Seeds also known as methi or methi seed
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds rai
- 1/2 tsp Fennel Seeds saunf
- 1 tsp Chili Powder red
- 2 Chilies dry, red
Produce
Fruits & Other
- 11 Dates medjool, pitted and chopped
- 5 Apricots chopped, dried
- 1 tsp Salt black
- 2 tbsp Mustard Oil
- 1/2 tsp Salt to taste
Instructions
Preparing the Spice Base
- Heat mustard oil in a pan over medium heat. Add asafoetida, mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, and kalonji. Sauté until the seeds begin to crackle.
Sautéing Aromatics
- Add the dry red chilies, minced ginger, and garlic. Sauté for 2 minutes, until the raw smell of ginger and garlic disappears.
Simmering the Chutney
- Add the chopped tomatoes, sugar, vinegar, dates, apricots, red chili powder, and salt. Stir well to combine. Cover the pan and cook until the tomatoes soften and become mushy, stirring occasionally.
Thickening and Serving
- Continue to cook the chutney, uncovered, until it reaches your desired consistency. This might take 10-15 minutes. Taste and adjust seasonings as needed. Serve warm or at room temperature with your favorite Bengali dishes.
Recipe Notes
Expert Tips for the Best Bengali Tomato Chutney
- For a smoother chutney, blend the cooked mixture with an immersion blender after it has cooled slightly.
- Adjust the amount of sugar and vinegar to your preference. Some prefer a sweeter or more tangy chutney.
- If you don’t have medjool dates, you can use other types of dates or even a small amount of jaggery for sweetness.
- For a spicier chutney, add more dry red chilies or increase the amount of red chili powder.
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Recipe Nutrition
Calories: 48kcalCarbohydrates: 7gProtein: 1gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 570mgFiber: 1gSugar: 5g
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5 Comments
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This is awesome! Can’t wait to cook it.
Such a lovely dish! Thanks for sharing.
Yummy
This looks so appetizing! Thank you.
This is so tempting! Thank you.