Bengalis are fond of sweet. After meals they always wait for sweet chutney. Here in this recipe I have given a twist with tomato and pineapple.
500 grams tomato
250 grams pineapple cubes
100 grams jaggery
1 tsp lemon juice
1/2 tsp mustard seeds
1 tsp red chili flakes
2 tsp dessicated coconut powder
1/2 tsp salt
Keep the pineapple cubes separate.
Roast the tomatoes and peel out the skin.
Take a saucepan heat add mustard seeds and red chili flakes. Add tomatoes, jaggery, salt and coconut powder.
Stir constantly until it becomes thik. At last add cubes lemon juice. Just after one boil switch off the burner. Now it is ready to serve.
It can be kept in fridge for a week.
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