Sweet, Tangy & Spicy Bengali Tomato Chutney Recipe
20 minutes
1032 reads
About Sweet, Tangy & Spicy Bengali Tomato Chutney Recipe
In Bengali cuisine, a vibrant chutney perfectly complements the fiery flavors of traditional curries. This recipe captures the essence of a classic Bengali tomato chutney, offering a delightful balance of sweet, tangy, and spicy notes that will elevate any meal.The aromatic base is built upon a panch phoron tempering – a quintessential Bengali blend of kalonji (nigella seeds), cumin, fennel, fenugreek seeds, and mustard seeds. The subtle creaminess of garlic, the bright tang of vinegar, and the sweetness of sugar create a harmonious flavor profile that's both unique and irresistible.Enjoy this versatile chutney as a side dish with breakfast, lunch, or dinner. Its bold flavors are sure to become a family favorite, adding an authentic touch of Bengali home cooking to your table.
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Recipe Time & More
Cook20 minutes
Total20 minutes
Ingredients
For the Panch Phoron Tempering
- 1 tsp Mustard Oil
- 1/4 tsp Nigella Seed nigella seeds
- 1/4 tsp Mustard Seeds rai
- 1/4 tsp Fennel Seeds saunf
- 4 Fenugreek Seeds methi dana
- 1/2 tsp Cumin Seeds
- 1 pinch Asafoetida hing, or asafoetida
For the Chutney
- 1 cup Tomatoes chopped roma tomatoes
- 2 tbsp Vinegar white
- 3 tbsp Sugar
- 1/4 tsp Cayenne Pepper or to taste
- 1/2 tsp Kashmiri Chili Powder for color
- 1 clove Garlic minced
- 1/2 tsp Salt black, optional
- 1 tbsp Coriander chopped, for garnish
Instructions
Prepare the Panch Phoron Tempering
- Heat mustard oil in a pan over medium heat. Once hot, add kalonji, mustard seeds, cumin seeds, fenugreek seeds, and asafoetida. Sauté until the seeds begin to crackle and pop.
Sauté Garlic and Tomatoes
- Add minced garlic to the pan and sauté for about 2 minutes, until fragrant. Add the chopped tomatoes and cook for another 2 minutes, stirring occasionally.
Simmer the Chutney
- Stir in the sugar, white vinegar, cayenne pepper, Kashmiri chili powder, and black salt (if using). Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the tomatoes are soft and the chutney has thickened slightly. Stir occasionally to prevent sticking.
Finish and Serve
- Remove from heat and transfer the chutney to a small bowl. Garnish with fresh cilantro. Serve warm or at room temperature as a flavorful accompaniment to your favorite Bengali dishes.
Recipe Notes
Expert Tips for the Best Bengali Tomato Chutney
- For a smoother chutney, you can blend the cooked mixture briefly with an immersion blender after simmering.
- Adjust the amount of cayenne pepper and sugar to your preferred level of spiciness and sweetness.
- If you don't have Kashmiri chili powder, you can substitute with regular chili powder, but be aware that it may impart a different color and flavor.
- This chutney tastes even better the next day, allowing the flavors to meld and deepen. Store leftovers in an airtight container in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 106kcalCarbohydrates: 22gProtein: 1gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 570mgFiber: 1gSugar: 20g
Antara Navin
Articles: 28
5 Comments
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I’m thrilled to try this recipe!
This looks delightful! Thanks for the recipe.
What a delicious recipe! Thanks for posting.
Such a beautiful dish! Can’t wait to try it.
Great recipe! I’m eager to try it.