tomato chutney bengali

How to make Bengali Sweet tomato chutney-bhoger tomato chatni

Sweet Sour and Spicy bengali tomato chutney for bhog!

How to make Bengali Sweet tomato chutney-bhoger tomato chatni

Difficulty:BeginnerPrep time: 2 minutesCook time: 15 minutesServings:8 servings

Description

Bhog is incomplete without Bengali sweet tomato chutney! Sweet, sour, spicy, here is the recipe ūüôā

Ingredients

    Tomato Chutney

Instructions

    Panch Phoron

  1. 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
  2. Use ripe red tomatoes for best results
  3. Set a pan on medium heat and add 2 tbsp.  mustard oil
  4. Add panch phoron and a dried red chilli (break the red chilli and add it, if you want it hotter)
  5. Stir till the seeds splutter
  6. Add turmeric powder and give it a quick stir
  7. Add tomatoes along with some salt
  8. Give it a stir and place the lid on for 5-7 min or till the tomatoes turn mushy
  9. Press down on the tomatoes to mash them completely and place the lid on for another 2 min till they completely soften
  10. Add sugar and cashew nuts
  11. Stir till the gravy turns viscous and the color of the chutney turns bright red. This should take ~3 min
  12. Add raisins and sliced pitted dates
  13. Quick stir and done

Notes

  • This chutney can be stored in an air tight container in the fridge for 3-4 weeks
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