Bengali Tomato Chutney Recipe (Tomato)

Ingredients

• 3 cups chopped tomato
• lemon
• 2 pandi chillies
• 1 tsp panch phoron
• 1/2 tsp haldi powder (turmeric powder)
• 1 tbsp tamarind (imli) pulp
• 2 tbsp cashew nuts (kaju)
• 2 cups sugar
• 1/4 cup raisins (kismis)
• 1/4 cup chopped dates (khajur)
• 1/3 cup chopped mango candy

Steps

1. To make bengali tomato chutney heat 2 tbsp mustard oil in a broad pan.
2. Add pandi chillies, panch phoron and sauté on medium heat for 5 seconds.
3. Add tomatoes, salt and turmeric powder, mix well. Cover and cook for 5 minutes on medium heat, stirring occasionally.
4. Add tamarind pulp. Cook again for 3 minutes on medium heat till tomatoes are soft, stirring occasionally.
5. Add 2 tbsp cashew nuts, sugar, cook for 5 minutes on medium heat till you get a nice deep red colour.
6. Add raisins, dates, mango candy, mix well and boil for 2 minutes.
7. Take the chutney off the heat before it is fully thickened, as it will continue to thicken as it cools. Serve bengali tomato chutney with khichuri.