This delicious sweet and tangy Bengali Style Tomato Chutney Recipe is made with well-ripe red coloured tomatoes, a few spices and a very small amount of jaggery. It is a no onion no garlic Indian-style dip. This Tamatar ki Chutney or dip is mostly served as a side dish with paratha, poori, chapatti, rice, idli, dosa etc.

What is a chutney?

Chutney also called dip in English is a spicy, sour, or sweet taste accompaniment in Indian cuisine relished with any meal. They are mainly prepared with fruit, vegetables, curd, coconut, peanut or herbs. Raw Mango and Coconut chutneys are popular fruit-based chutneys while Coriander mint chutney is a popular herb-based chutney. Tomato chutney is a vegetable-based popular chutney and is prepared in many different ways.

In this post, I am sharing with you a recipe of tomato chutney Bengali-style that is a slightly sweet and sour in taste. This chutney recipe, I have learned from my Bengali friend Maitri. Thank you so much Maitri for the recipe.

This chutney is populary known as Panch Phoron Tomato Chutney in Bengal as we add a combination of five spices in the making of this chutney. In traditional Bengali style tomato chutney date or khejur is added to sweetened it but here, in this recipe post I used desi khand instead of khejur. You can also try with healthy alternatives of sugar like coconut sugar, palm sugar or jaggery. But, yes the taste might be slightly different.

Other chutneys or dip recipes you would like to try

• Homemade fresh tomato salsa
• Coconut chutney for fast
• Raw mango chutney
• Marua chutney
• Date tamarind chutney sugar free

About No Onion No Garic Tomato Chutney

Tomato chutney is also a very famous dip from South India and is made in different variations and served with idli, dosa, and uttapam. But this tomato chutney is different from the south Indian versions and is popular in West Bengal state.

This tomato chutney is very simple and quick in preparation. It needs tomato as the main ingredient and just a few spices to make it aromatic.

As we are not adding any onion or garlic it is good for people who do not include onion and garlic in their diet. This chutney is also vegan, gluten-free, and refined sugar-free.

Making of this delicious khatti meethi tamater ki chutney does’t require any grinding or churning. It is quick in preparation and ready within 10 minutes.

You can make this chutney and store it in an airtight glass container and keep it in the refrigerator. It stays good up to 5-7 days when stored properly. This is a little sweet and sour in taste and not very spicy. If you want you can make it spicy according to your taste.

Typically, this sweet tomato chutney served right after the main course and just before dessert in Bengali households or restaurants. In Indian households as you know no meal is complete without some kind of tangy-sweet chutney either. So it’s really Worthing to keep this kind of chutney in the fridge if you like to balance your South Asian meals. It very well goes with paratha, poori, rice, dosa, idli as well as curries and spiced dishes. You can also used it as a spread on your bread or toast.

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Ingredients used for making in Tomato Chutney Bengali Style

Tomato– well ripe bright red colour tomato is perfect for this recipe. They should not be very soft but firm to give a nice texture to the chutney.

Spices- A combination of five spices – methi, jeera, dhania, saunf and kalonji are called together panch poran is used in the making of this chutney. We used whole spices to temper this chutney.

Oil– used mustard oil which adds a nice flavour to this chutney.

Desi khand- to give sweet taste desi khand is used instead of white sugar. Desi khand is a healthy alternative to refined sugar as it is rich in minerals and less processed.

Cinnamon powder– enhance the flavour of chutney and adds aroma to it.

Step by step preparation of sweet and tangy tomato chutney

1.Wash and chop tomatoes into small pieces. Don’t chop them very fine. Transfer them to a plate and put it aside.

2. Now in a frying pan heat oil. Add heeng and methi seeds. Wait till methi seeds become slightly brown.

3. Then add jeera seeds, kalonji, fennel seeds,coriander seeds, red chilli, and fry them for 1-2 minutes on low flame.

4. Now add chopped tomatoes, salt, turmeric powder, ginger powder and mix well. Cover it and cook it for 3-4 minutes.

5. Once the tomatoes becomes slightly soft add desi khand and cinnamon powder and cook for 1-2 minutes uncovered till the mixture becomes slightly thick in consistency.

6. Switch off the flame and let it cool. Serve it or store it in an air tight container and refrigerate it till needed.

Serving Suggestions

This BENGALI STYLE tamatar ki chutney is well paired with any Indian meal as a accompaniment. It can also be packed with paratha, poori or chapatti in the kid’s tiffin box. You can use it as a spread on your bread or toast.

Tips and Tricks

1. Adjust the sweetness and sourness of the chutney to your taste by adjusting the amount of khand.
2. Don’t cook chutney upto it becomes very soft.
3. You can store the chutney in an airtight container in the fridge for up to a week.

Recipe Card

Try out this very tasty khatti meethi Bengali Style Tomato Chutney Recipe at home. If you like the recipe share it with your friends and family and don’t forget to give us a 5 star rating. How it works for you, take a picture and tag it #healthicallykitchen on Instagram. Or, save it for later on Pinterest. I love to see them. Happy cooking!