Best Bengali Style Tomato Chutney Recipes

TOMATO KHEJUR CHUTNEY

Steps:

• Heat 2 tablespoons mustard oil in a heavy kadai or pan. Keep the flame to a low and let the mustard oil begin to smoke.
• Then add 1 teaspoon panch phoron. If you do not have panch phoran then add a mix of ¼ teaspoon fennel seeds, ¼ teaspoon of nigella seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon mustard seeds or radhuni seeds and ⅛ or ¼ teaspoon of fenugreek seeds.
• Immediately add 2 dry red chilies (seeds removed).
• Fry for some seconds till the spices crackle and become aromatic.
• Then add 1 teaspoon grated ginger.
• Saute for some seconds till the raw aroma of ginger goes away. Don't brown the ginger.
• Add 1.75 cups chopped tomatoes.
• Mix tomatoes with the rest of the spices and oil.
• Add salt as per taste and mix again.
• Cover the kadai or pan with a lid. Let the tomatoes cook till they soften. Cooking tomatoes takes about 9 to 10 minutes on a low to medium-low flame.
• In between do check a couple of times when the tomatoes are cooking.
• Let the tomatoes soften and becomes mushy.
• Now add 1 tablespoon raisins and 2 tablespoon chopped dates or 4 dates, chopped.
• Mix very well.
• Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (optional). 2 tablespoons sugar gives a more sweet taste. For less sweetness add 1 tablespoon sugar or you can skip sugar completely.
• Mix again. The sugar will melt and you will see a liquid consistency in the tomato chutney.
• After adding sugar, stir often and mash tomatoes with spoon or spatula. Cook till the tomato chutney thickens for about 4 to 5 minutes. If the tomatoes start sticking to the pan, then add some water and cook. I did not add any water.
• Once done switch off the flame. Serve tomato khejur chutney warm or at room temperature with a bengali meal. Leftovers can be kept in a small airtight bottle or bowl and refrigerated. Stays well for 4 to 5 days in the fridge.

BENGALI-STYLE TOMATO CHUTNEY

Steps:

• Pour the oil into a heavy, medium-size stainless steel pan and set over medium-high heat. When hot, add the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.
• A few seconds later, add the tomato puree, ginger, vinegar, sugar, pepper flakes and salt. Stir and bring to a simmer. Once bubbling, turn heat down to low and cook, uncovered, stirring now and then, for about 50 minutes.
• Add the raisins and cook another 10 minutes. The chutney should be thick and have a glazed appearance. Put the chutney into a jar, allow to cool, and then screw the lid on and refrigerate.