Bengali Tomator Chutney ( Tomato Chutney) | How to make Bengali Tomator Chutney ( Tomato Chutney)

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ByBarnali Biswas
Created on 7th May 2017
  • Bengali Tomator Chutney ( Tomato Chutney), How to make Bengali Tomator Chutney ( Tomato Chutney)
Bengali Tomator Chutney ( Tomato Chutney)by Barnali Biswas
  • Bengali Tomator Chutney ( Tomato Chutney) | How to make Bengali Tomator Chutney ( Tomato Chutney) (1 likes)

  • 0 reviews
    Rate It!
  • By Barnali Biswas
    Created on 7th May 2017

About Bengali Tomator Chutney ( Tomato Chutney)

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.

Bengali Tomator Chutney ( Tomato Chutney), a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Barnali Biswas. Bengali Tomator Chutney ( Tomato Chutney) is a dish which demands no explanations, it's a whole world of flavour in itself. Bengali Tomator Chutney ( Tomato Chutney) is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Bengali Tomator Chutney ( Tomato Chutney) by Barnali Biswas is perfect to serve 2 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Bengali Tomator Chutney ( Tomato Chutney).

  • Prep Time5mins
  • Cook Time15mins
  • Serves2People
Bengali Tomator Chutney ( Tomato Chutney)

Ingredients to make Bengali Tomator Chutney ( Tomato Chutney)

  • 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

How to make Bengali Tomator Chutney ( Tomato Chutney)

  1. 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.
  2. Heat mustard oil till smoking in a frying pan. Add Fennel seeds, Kalonji and Fenugreek seeds into it.
  3. When the spices are flavorful, add the boiled tomatoes and the dried whole red chili.
  4. Add sugar as per taste.
  5. 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.
  6. Cook till a nice boil comes. Turn off the flame and let the chutney cool down.
  7. 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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