Bengali-style Tomato Chutney Recipe: Sweet And Spicy Bengali Tomato Chutney

Bengali-style tomato chutney is a sweet and spicy condiment that is prepared in that region. The tomato chutney can be prepared in many different ways and is specific to that region. In Bengal, the tomato chutney is prepared as a sweet and spicy dish and is popularly eaten with papad.

Tomato chutney (Bengali style) has a unique taste because it is cooked with mustard oil, thus giving it a pungent smell and taste. The paanch phoron, which is a blend of 5 dry spices, also adds to the uniqueness of this recipe.

The Bengali-style tomato chutney is a simple and quick recipe and can be made in a jiffy in case of uninformed guests. It can make as a good starter with papads.

The tomato chutney can also be used as a jam spread in sandwiches for children. Hence, it makes up for an ideal snack-box recipe for school. Bengalis prepare this chutney along with many others during festivals and enjoy it to the fullest with starters.

Here is an ideal recipe with a video, and step-by-step procedure and images depicting the method to prepare a traditional and simple Bengali-style tomato chutney.

BENGALI-STYLE TOMATO CHUTNEY VIDEO RECIPE

BENGALI-STYLE TOMATO CHUTNEY RECIPE | SWEET AND SPICY BENGALI TOMATO CHUTNEY | TAMATAR CHUTNEY RECIPE (BENGALI STYLE) | BENGALI TOMATO CHUTNEY RECIPE

Bengali-style Tomato Chutney Recipe | Sweet And Spicy Bengali Tomato Chutney | Tamatar Chutney Recipe (Bengali Style) | Bengali Tomato Chutney Recipe

Prep Time

5 Mins

Cook Time

10M

Total Time

15 Mins

Recipe By: Meena Bhandari

Recipe Type: Condiment

Serves: 1 bowl

Ingredients

• Tomatoes - 4

  Jeera - 1 tsp

  Mustard seeds - 1 tsp

  Methi seeds - 1 tsp

  Kalonji - 1 tsp

  Saunf (fennel seeds) - 1 tsp

  Mustard oil - 1½ tbsp

  Ginger (grated) - 1½ tbsp

  Salt - 1 tsp

  Sugar - ¼th cup

  Water - ½ cup

  Red chilli flakes - 2 tsp

How to Prepare

• 1. Remove the top end of the tomatoes and cut them into big chunks.

  2. Add jeera in a cup.

  3. Then, add mustard seeds and methi seeds.

  4. Add kalonji and saunf and mix well to make the panch phoron.

  5. Add mustard oil in a heated pan.

  6. Add the panch phoron and sauté well.

  7. Roast it for about 2 minutes until it starts to splutter.

  8. Add the grated ginger and sauté again.

  9. Add the tomatoes.

  10. Add salt and stir well for 2 minutes.

  11. Add sugar and mix well.

  12. Allow it to cook for 2-3 minutes.

  13. Then, add water and mix well.

  14. Allow it to cook for another 5 minutes, until the water evaporates.

  15. Add red chilli flakes and mix well.

  16. Serve.

Instructions

• 1. You can add dry fruits in the chutney to make it rich.
• 2. The chutney is traditionally prepared with mustard oil. However, you can use regular cooking oil.

Nutritional Information

• Serving Size - 1 tablespoon
• Calories - 20 cal
• Fat - 1.3 g
• Protein - 0.4 g
• Carbohydrates - 4 g
• Sugar - 4 g

STEP BY STEP - HOW TO MAKE BENGALI-STYLE TOMATO CHUTNEY

1. Remove the top end of the tomatoes and cut them into big chunks.

2. Add jeera in a cup.

3. Then, add mustard seeds and methi seeds.

4. Add kalonji and saunf and mix well to make the panch phoron.

5. Add mustard oil in a heated pan.

6. Add the panch phoron and sauté well.

7. Roast it for about 2 minutes until it starts to splutter.

8. Add the grated ginger and sauté again.

9. Add the tomatoes.

10. Add salt and stir well for 2 minutes.

11. Add sugar and mix well.

12. Allow it to cook for 2-3 minutes.

13. Then, add water and mix well.

14. Allow it to cook for another 5 minutes, until the water evaporates.

15. Add red chilli flakes and mix well.

16. Serve.