A Bengali meal often ends with a chutney and we always prepare it with seasonal fruits and veggies. My all-time favorite has been this Sweet and Spicy Tomato Chutney. You get the sweetness of the tomato and mild spiciness from whole fresh green chili. It typically served with rice however some people like to enjoy it with crispy papadum.
You can prepare Tomato chutney in various different ways. A friend of mine makes a spicy tomato chutney recipe with garlic and curry leaves. It has a nice heat kick and goes really well with dosa or any variety of savory crepe. Another variation that I enjoy is the roasted tomato chutney with coconut which I feel work great even on a cheese platter.
Bengali Sweet and Spicy Tomato Chutney
This is perfect sweet and spicy tomato chutney for rice and also, a great way to end the meal on a sweet note. The key ingredients are simple and very minimal.
Juicy Red Tomatoes – For the best taste and flavor, choose seasonal red tomatoes. The tomato chutney recipe always calls for fresh tomatoes and you cannot substitute it with canned tomatoes.
Black Mustard Seeds – You use a tiny amount of black mustard seeds in the hot oil to temper the oil.
Fennel Seeds and Fennel Powder – You use the whole seeds in the beginning of the cooking while tempering tAnd use the powder at the end for the perfumy aromatic flavor.
Dry Red Chili – The dry red chili is only for flavor. It will not make the chutney spicy.
Sugar or Jaggery – You have to add some sweetener to enhance the sweet factor of the tomato chutney. Sugar is most commonly used but you could choose jaggery or honey. Do keep in mind that jaggery or honey will modify the overall taste of the chutney.
Fresh Green Chili – The spiciness of the Sweet and Spicy Tomato Chutney comes from the fresh green chili. I like to just add a couple of fresh green chilies right at the end of the cooking. It doesn’t add lot of heat but a mild heat flavor. Sometimes, I do slit the chili in half if I want it spicier.
One of the most common ways this chutney is served is alongside a spicy mutton curry or spicy chicken curry. The sweetness of the chutney helps to balance the heat of the curry.
While this version of the chutney is my favorite, my husband’s favorite is Tomato Date Chutney. You can find the recipe of the Tomato Date Chutney (Tomato Khejur Chaatni in Bengali) in my cookbook – Taste of Eastern India.
This is probably the easiest and fastest chutney preparation. I make it quite often, we all love it and I hope you will try it too.
DISCLAIMER: This is an old post that I have updated with better photos and content.
Here are few other chutney recipe:
- 5 red tomatoes
- 1 teaspoon oil
- 1 teaspoon black mustard seeds
- ½ teaspoon fennel seeds
- 2 dry red chili
- ½ teaspoon salt
- 1 tablespoon sugar, you might need more depending on the sweetness of the tomatoes
- ½ teaspoon fennel powder
- Slice the tomatoes length wise into thin wedges.
- Place a heavy bottom at medium heat and pour the oil. Once the oil heats up, scatter the mustard seeds and fennel seeds along with dry red chili. Let the spice sizzle up for a few seconds and then, drop the tomato slices.
- Sprinkle salt and sugar. Give it a stir. Cover the pan and let it cook for 7 to 10 minutes or until the tomatoes are softened and almost cooked through.
- Drop the green chili and fennel powder, mix it around and taste for salt. Add more, if needed. Also, if you prefer the chutney to be sweeter, add more sugar.
- Let it simmer for 3 more minutes.
- Sprinkle a bit more fennel powder on top while serving.