Sweet , Tangy And Spicy Bengali Tomato Chutney
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In a Bengali cuisine, any lunch full meal is incomplete without chutney. It is served in a small bowl to balance the flavor of any spicy curry. My take on this dish is to achieve a perfect blend of sweet, tangy and spicy flavors. Panch phoron is used for tempering that consists of kalonji(nigella seeds), cumin seeds, fennel seeds, methi dana and mustard seeds. These when added in heated oil adds a rich aroma and flavor to the chutney. I have also used garlic as garlic when crushed and tempered in oil ,adds a creamy subtle and a rich flavor to food. The white vinegar gives the tanginess and the sugar is added for the sweetness.
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Ingredients
- 1 cup chopped Roma tomatoes
- 2 tbsp White Vinegar
- 3 tbsp Sugar
- 1/4 teaspoon cayenne to add spice
- 1/2 teaspoon Kashmiri mirch powder to add color
- 1 teaspoon mustard oil
- 1/4 teaspoon kalonji nigella seeds
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon Fennel seeds
- 4 small methi dana
- 1/2 teaspoon cumin seed
- Dash of hing or asaefoetida
- 1 garlic clove chopped
- 1/2 teaspoon black salt
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Instructions
- Heat 1 tsp mustard oil in a pan. When it is heated, add kalonji , mustard, cumin seeds, methi dana and hing.
- When the seeds stop to crackle, add fennel seeds . Add chopped garlic and sauté for 2 minutes till the raw smell of the garlic goes away.
- Add the chopped tomatoes and saute for 2 minutes.
- Add sugar, vinegar, cayenne, Kashmiri mirch and black salt. Lower the heat and let the mixture simmer for 15-20 minutes till the tomatoes becomes soft and the chutney thickens.
- Remove from the heat and put it into a smal bowl. Garnish it with coriander leaves. Serve it as a side dish to balance any spicy curry.
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