Name: Bengali Sweet and Sour Tomato Chutney Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 500 gm Tomatoes (fresh, ripe tomatoes); 100 gm Jaggery; 2 tbsp Raisins; 2 tbsp Tamarind Paste; 1 tsp Ginger Powder; 1 tsp Chili Flakes (adjust to your spice preference); 1/2 tsp Salt (or to taste); 1 tbsp Water (as needed for desired consistency)

Bengali Sweet and Sour Tomato Chutney Recipe

30 minutes

1182 reads

4.20 from 5 votes

Asian Bengali Homestyle Cooking Indian

About Bengali Sweet and Sour Tomato Chutney Recipe

This vibrant Bengali Sweet and Sour Tomato Chutney is a delightful condiment perfect for adding a burst of flavor to any meal. A beloved classic, this recipe balances sweet jaggery with tangy tamarind and juicy tomatoes, creating a taste sensation that's both familiar and exciting.

Perfect for those chilly winter evenings when you crave something warming and flavorful, this chutney is quick to make and deeply satisfying. The combination of sweet and sour notes is irresistible, and it's a guaranteed crowd-pleaser, enjoyed by all ages.

Bring a taste of authentic Bengali home-style cooking to your kitchen with this easy-to-follow recipe. It’s the perfect accompaniment to rice, lentils, or even as a dip for snacks. Prepare to be amazed by its delicious simplicity!

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Recipe Time & More

Prep10

Cook20

Total30

Calories18 kcal

Serves

Served AsBrunch Dinner Lunch

Recipe TasteSour Spicy Tangy

Ingredients

For the Chutney

▢ 500 gm Tomatoes fresh, ripe tomatoes
▢ 100 gm Jaggery
▢ 2 tbsp Raisins
▢ 2 tbsp Tamarind Paste
▢ 1 tsp Ginger Powder
▢ 1 tsp Chili Flakes adjust to your spice preference
▢ 1/2 tsp Salt or to taste
▢ 1 tbsp Water as needed for desired consistency

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Instructions

Prepare the Tomatoes

Wash and finely chop 500g of fresh, ripe tomatoes. In a saucepan, combine the chopped tomatoes with 1/2 teaspoon of salt and bring to a boil over medium heat.

Cook the Chutney

Reduce the heat to low and simmer the tomatoes until they become soft and pulpy, about 10-15 minutes. Stir occasionally to prevent sticking. Add 100g of jaggery, 2 tablespoons of raisins, 2 tablespoons of tamarind paste, 1 teaspoon of ginger powder, and 1 teaspoon of chili flakes.

Thicken and Serve

Continue to simmer the chutney for another 10-15 minutes, stirring frequently. Add a tablespoon of water if needed to adjust consistency. The chutney is ready when it thickens to your desired consistency. Allow to cool slightly before serving. Enjoy!

Recipe Notes

Expert Tips for the Perfect Chutney

For a smoother chutney, you can blend the cooked tomatoes before adding the other ingredients.
Adjust the amount of chili flakes to control the spice level according to your preference.
If you don’t have ginger powder, you can use 1 inch of fresh ginger, finely grated.
Store leftover chutney in an airtight container in the refrigerator for up to a week.