Bengali Tomato Chutney

3.70 from 3 votes

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Served AsLunch
Recipe Taste Salty, Tangy
Servings 4


  • 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


  • 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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3.70 from 3 votes

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