Bengali Tomator Chutney ( Tomato Chutney)
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Hi guys, once again I am back in Kolkata for my holidays. Spending my days indulging in a lot of travel and food experiments. I love this time of the year in this city when the vegetable markets are full with fresh seasonal produce. Even simple recipes turn very flavorful with the use of such fresh vegetables.
Apart from the vegetables the thing I am enjoying everyday with my meals is chutney. Chutneys are an intrinsic part of a Bengali meal, mostly used as a palate cleanser after the main meal and before the dessert. Bengali chutneys are mostly on the sweeter side since we are well known to have a sweet tooth. The recipe I am writing about today is super easy and quick to make.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2
Hi guys, once again I am back in Kolkata for my holidays. Spending my days indulging in a lot of travel and food experiments. I love this time of the year in this city when the vegetable markets are full with fresh seasonal produce. Even simple recipes turn very flavorful with the use of such fresh vegetables.
Apart from the vegetables the thing I am enjoying everyday with my meals is chutney. Chutneys are an intrinsic part of a Bengali meal, mostly used as a palate cleanser after the main meal and before the dessert. Bengali chutneys are mostly on the sweeter side since we are well known to have a sweet tooth. The recipe I am writing about today is super easy and quick to make.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2
Cuisine: Bengali
Ingredients:
- Ripe Tomatoes - 3 medium
- Tamarind paste - 1/2 tsp
- Fennel seeds - 1/2 tsp
- Kalonji - 1/4 tsp
- Fenugreek seeds or Methi dana - 1/4 tsp
- Dried Red Chilli - 1
- Mustard Oil - 1 tsp
- Sugar as per taste
- Salt - a pinch
Procedure
1. Discard the woody tops and rinse the tomatoes. Roughly dice them. Add a pinch of salt and pressure cook to make them slightly mushy, for one whistle or as required. Immediately remove the lid so that the tomatoes are not over boiled.
1. Discard the woody tops and rinse the tomatoes. Roughly dice them. Add a pinch of salt and pressure cook to make them slightly mushy, for one whistle or as required. Immediately remove the lid so that the tomatoes are not over boiled.
2. Heat mustard oil till smoking in a frying pan. Add Fennel seeds, Kalonji and Fenugreek seeds into it.
3. When the spices are flavorful, add the boiled tomatoes and the Dried Red Chilli.
4. Add sugar as per taste.
5. Fold in the tamarind paste. This adds the necessary tang to the chutney. If you feel the tomatoes are tangy enough then you might skip adding the tamarind paste. Cook till a nice boil comes. Turn off the flame and let the chutney cool down.
You can serve this as a side to your main course or you may also use this as a dip for a grilled meat preparation. Use it any way you like, because chutney's are always finger licking good!
3. When the spices are flavorful, add the boiled tomatoes and the Dried Red Chilli.
4. Add sugar as per taste.
5. Fold in the tamarind paste. This adds the necessary tang to the chutney. If you feel the tomatoes are tangy enough then you might skip adding the tamarind paste. Cook till a nice boil comes. Turn off the flame and let the chutney cool down.
You can serve this as a side to your main course or you may also use this as a dip for a grilled meat preparation. Use it any way you like, because chutney's are always finger licking good!
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