Sweet, spicy and tangy Bengali Tomato chutney | How to make Sweet, spicy and tangy Bengali Tomato chutney

By Antara Navin  |  27th Apr 2016  |  
4.0 from 1 review Rate It!
  • Sweet, spicy and tangy Bengali Tomato chutney, How to make Sweet, spicy and tangy Bengali Tomato chutney
Sweet, spicy and tangy Bengali Tomato chutneyby Antara Navin
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

290

1





About Sweet, spicy and tangy Bengali Tomato chutney

In a Bengali cuisine, any lunch full meal is incomplete without chutney. It is served in a small bowl to balance the flavor of any spicy curry. My take on this dish is to achieve a perfect blend of sweet, tangy and spicy flavors. Panch phoron is used for tempering that consists of kalonji(nigella seeds), cumin seeds, fennel seeds, methi dana and mustard seeds. These when added in heated oil adds a rich aroma and flavor to the chutney. I have also used garlic as garlic when crushed and tempered in oil ,adds a creamy subtle and a rich flavor to food. The white vinegar gives the tanginess and the sugar is added for the sweetness. All in all its a healthy dish!

Sweet, spicy and tangy Bengali Tomato chutney, a deliciously finger licking recipe to treat your family and friends. This recipe of Sweet, spicy and tangy Bengali Tomato chutney by Antara Navin will definitely help you in its preparation. The Sweet, spicy and tangy Bengali Tomato chutney can be prepared within few minutes. The time taken for cooking Sweet, spicy and tangy Bengali Tomato chutney is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Sweet, spicy and tangy Bengali Tomato chutney step by step. The detailed explanation makes Sweet, spicy and tangy Bengali Tomato chutney so simple and easy that even beginners can try it out. The recipe for Sweet, spicy and tangy Bengali Tomato chutney can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Sweet, spicy and tangy Bengali Tomato chutney from BetterButter.

Sweet, spicy and tangy Bengali Tomato chutney

Ingredients to make Sweet, spicy and tangy Bengali Tomato chutney

  • 1 cup chopped Roma tomatoes
  • 2 tbsp White Vinegar
  • 4 tbsp sugar
  • 1/4 tsp cayenne (to add spice)
  • 1/2 tsp kashmiri mirch powder (to add color)
  • 1 tsp mustard oil
  • 1/4 tsp kalonji (nigella seeds)
  • 1/4 tsp mustard seeds
  • 1/4 tsp Fennel seeds
  • 4 small methi dana
  • 1/2 tsp cumin seeds
  • Dash of hing or asafoetida
  • 1 garlic clove chopped
  • 1/2 tsp black salt

How to make Sweet, spicy and tangy Bengali Tomato chutney

  1. Heat 1 tsp mustard oil in a pan. When it is heated, add kalonji , mustard, cumin seeds, methi dana and hing.
  2. When the seeds stop to crackle, add fennel seeds. Add chopped garlic and saute for 2 minutes till the raw smell of the garlic goes away.
  3. Add the chopped tomatoes and saute for 2 minutes.
  4. Add sugar, vinegar, cayenne, kashmiri mirch and black salt. Lower the heat and let the mixture simmer for 15-20 minutes till the tomatoes becomes soft and the chutney thickens.
  5. Remove from the heat and put it into a smal bowl. Garnish it with coriander leaves.
  6. Serve it as a side dish to balance any spicy curry.

My Tip:

Make sure that the oil is heated when you add mustard seeds. If the oil is not heated, the mustard seeds will not cook properly and release it's flavor.

Reviews for Sweet, spicy and tangy Bengali Tomato chutney (1)

Shilpa lad2 years ago

Looks good! What is roma tomatoes?
Reply