Chutney recipes are one of the favourites when it comes to Indian desserts. We Indians are famous for our incurable sweet tooth. Every community in India has their own set of chutney recipes. What we are making today is a sweet and sour tomato chutney. This tomato chutney is a special Bengali recipe. The best thing about this chutney recipe is that it can be prepared in just 15 minutes. If guests arrive uninformed at your doorstep you can greet them with this sweet dish.
The ingredient of this chutney recipe is obviously tomatoes. But the flavour of the tomato chutney comes from a number of different things. The slight sour under taste is due to tamarind. The sweetness comes from sugar or jiggery. The sting comes from a bit of ginger. As this is a Bengali recipe, the seasoning is done with mustard seeds.
Preparation time: 10 minutes
Cooking Time: 15 minutes
Tomatoes- 10 (chopped finely)
Mustard seeds- ½ tsp
Ginger- ½ inch (minced)
Salt- ½ tsp
Tamarind juice- ½ cup
White oil- 1tsp
- Heat a deep bottomed pan on the flame. Add oil to it and season the oil with mustard seeds.
- When the seeds splutter add minced ginger to the pan. Cook on a low flame for 2 minutes.
- Now add all the chopped tomatoes to the pan and sprinkle salt from the top.
- Mix it up uniformly and cover the pan with a lid. Cook on a low flame for another 5 minutes.
- After this, add the sugar to the pan and mix it up. Also pour the tamarind juice.
- Cover and cook for 2-3 minutes. If the chutney is drying up, add ½ a cup of water to the pan.
- Cook till you get a thick consistency. Taste to see if the chutney is sweet enough.
Some tomatoes are excessively sour so you might need to adjust the sugar. Once the chutney cools to room temperature, refrigerate it for 1 hour. Serve sweet tomato chutney chilled to your family and friends.