Name: Bengali Tomator Chutney ( Tomato Chutney) recipe by Barnali B at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: Ripe Tomatoes - 3 medium; Tamarind paste - 1/2 tsp; Fennel Seeds - 1/2 Tsp; Kalonji - 1/4 tsp; Fenugreek seeds or Methi dana - 1/4 tsp; Dried Whole Red Chili - 1; Mustard oil - 1 tsp; Sugar as per taste; Salt - a Pinch

ABOUT Bengali Tomator Chutney ( Tomato Chutney) RECIPE

Chutneys are an intrinsic part of a Bengali meal, mostly used as a palate cleanser after the main meal and before the dessert. Bengali chutneys are mostly on the sweeter side since we are well known to have a sweet tooth. The recipe I am writing about today is super easy and quick to make.

Ingredients Serving: 2

Ripe Tomatoes - 3 medium
Tamarind paste - 1/2 tsp
Fennel Seeds - 1/2 Tsp
Kalonji - 1/4 tsp
Fenugreek seeds or Methi dana - 1/4 tsp
Dried Whole Red Chili - 1
Mustard oil - 1 tsp
Sugar as per taste
Salt - a Pinch

Instructions

Rinse the tomatoes and roughly dice them. Add a pinch of salt and pressure cook to make them slightly mushy, for one whistle or as required. Immediately remove the lid so that the tomatoes are not over boiled.
Heat mustard oil till smoking in a frying pan. Add Fennel seeds, Kalonji and Fenugreek seeds into it.
When the spices are flavorful, add the boiled tomatoes and the dried whole red chili.
Add sugar as per taste.
Fold in the tamarind paste. This adds the necessary tang to the chutney. If you feel the tomatoes are tangy enough then you might skip adding the tamarind paste.
Cook till a nice boil comes. Turn off the flame and let the chutney cool down.
You can serve this as a side to your main course or you may also use this as a dip for a grilled meat preparation. Use it any way you like, because chutneys are always finger licking good!

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