Sweet Sour and Spicy bengali tomato chutney for bhog!
How to make Bengali Sweet tomato chutney-bhoger tomato chatni
Description
Bhog is incomplete without Bengali sweet tomato chutney! Sweet, sour, spicy, here is the recipe 🙂
Ingredients
Tomato Chutney
Instructions
- Panch phoron is a bengali spice mix that is made by mixing equal parts of 1)Mustard seeds 2)Fenugreek or Methi seeds 3)Cumin seeds or jeera 4)Fennel Seeds and 5)Kala Jeera or Black Cumin Seeds. Mix and store in air tight container
- Use ripe red tomatoes for best results
- Set a pan on medium heat and add 2 tbsp. mustard oil
- Add panch phoron and a dried red chilli (break the red chilli and add it, if you want it hotter)
- Stir till the seeds splutter
- Add turmeric powder and give it a quick stir
- Add tomatoes along with some salt
- Give it a stir and place the lid on for 5-7 min or till the tomatoes turn mushy
- Press down on the tomatoes to mash them completely and place the lid on for another 2 min till they completely soften
- Add sugar and cashew nuts
- Stir till the gravy turns viscous and the color of the chutney turns bright red. This should take ~3 min
- Add raisins and sliced pitted dates
- Quick stir and done
Panch Phoron
Video
Notes
- This chutney can be stored in an air tight container in the fridge for 3-4 weeks
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