Spicy & Sweet Tomato Chutney Recipe(Bengali Style)
This delicious bengali style sweet 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.
Ingredients
- 250 gm 4 medium sized tomatoes chopped
- 1 ½ tbsp mustard oil
- ¼ tsp heeng
- ¼ tsp methi seeds
- ¼ tsp jeera seeds
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- ¼ tsp kalonji or nigella seeds
- 1-2 whole red chilli
- 1 small cardamom
- ¾ tsp salt
- ¼ tsp turmeric powder
- ¼ tsp dry ginger powder(optional)
- 1 tbsp desi khand
- ¼ tsp cinnamon powder
Instructions
- Wash and cut tomatoes into small pieces. Transfer to a plate and put it aside.
- Now in a frying pan heat oil. Add heeng and methi seeds. Wait till methi seeds become slightly brown.
- Then add jeera seeds, kalonji, fennel seeds,coriander seeds, red chilli, and fry them for 1-2 minutes on low flame.
- Now add chopped tomatoes, salt, turmeric powder, ginger powder, and mix well. Cover it and cook it for 3-4 minutes.
- 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.
- Switch off the flame and let it cool. Serve it or store it in an air tight container and refrigerate it till needed.
Video
Notes
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.