Servings
4
Ready In:
40 mins
About this Recipe
By: Paromita
A Bengali meal is incomplete without chutney. This simple version of the chutney is always in store in a Bengali home. One can also add ingredients and uplift this chutney into a ‘biyebari’ special (wedding menu special)
The best thing my mom leaves behind when she visits is a big glass bowl of this tomato chutney, made by her. It is the best. I try to follow her and barely reach her standards. Still making this chutney is special as it reminds me of being with her.
A simple dish to make this tomato chutney can make any meal special.
INGREDIENTS
- Ripe Tomatoes – 500gms
- Sugar – 150 gms
- Salt – 1gm
- Bhaja Moshla – 2gm
- Mustard Oil – 5ml
- Panch Phoron – 2gms
- Ginger – 1inch
Step by Step Instructions
Step 1
Wash and cut the tomatoes into 1 inch cubes.
Step 2
Cut the ginger into juliennes.
Step 3
Heat mustard oil in a wok till it smokes.
Step 4
Heat oil in a pan on medium, you do not need to deep fry, about an inch of oil is good.
Step 5
Add panch phoron.
Once it splutters add tomatoes.
Step 6
Fry well then cover and cook for 5 minutes.
Step 7
Uncover and add raisins, stir well and cover again for 3 minutes.
Step 8
By now tomatoes should be mushy, add sugar and mix well
Step 9
Simmer on low till chutney reaches right consistency.
This chutney should be slightly slurpy with some chunky tomatoes
Step 10
Finally remove from heat, add ginger and bhaja moshla