Tomato chutney

Tomato chutney

By
From
Spice Kitchen
Makes
500 ml
Photographer
Jana Liebenstein

A traditional menu in Bengal always starts with something bitter, using vegetables, and ends with something sweet. This is true whether you are eating an everyday lunch or dinner, or celebrating an event, such as a wedding. Tomato chutney is a must at the end of the Bengali meal and it is deliciously fresh. It will keep in the refrigerator for up to one week.

Ingredients

Quantity Ingredient
1 tablespoon mustard oil or vegetable or canola oil
1 teaspoon Panch Phoron
2 whole dried red chillies
1 tablespoon Ginger paste
4 large tomatoes, roughly chopped
110g sugar
1/2-1 teaspoon salt, or to taste

Method

  1. Heat the oil in a large saucepan over a medium heat. If you are using mustard oil, wait until it is smoking. Heat the panch phoron and chillies until they begin to crackle. Immediately stir in the ginger paste and sauté for 2 minutes.
  2. Stir in the tomato, sugar and salt, and cook, stirring occasionally, for 10 minutes, or until the tomato is soft. Remove from the heat and leave to cool.
  3. Serve at room temperature.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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