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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 mins
Cook Time 20 mins
Total Time 30 mins
Recipe CategoryVegetarian
Served AsLunch
Servings 4


  • 2 cup chopped ripe tomatoes
  • 2 dry red chillies
  • Pinch of hing/asafoetida
  • 1/2 tsp kalonji nigella seeds
  • 1/4 tsp fenugreek or methi seed
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp fennel seeds
  • 2 garlic cloves grated/chopped
  • 1/2 inch ginger grated/chopped
  • 2 tsp Mustard Oil
  • 10-12 medjool dates pitted cut into
  • 5 dried apricots chopped
  • Sugar 1tbsp or as per taste
  • 1 tsp red chilly powder
  • 1 tsp black salt
  • 4 tbsp 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.
Tags tomatoes

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3.70 from 3 votes

Lata Lala
Lata Lala

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