Sweet and Spicy Tomato Chutney
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 Bengali 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.
Ingredients
- 5 red tomatoes
- 2 tablespoons mustard oil
- 1 teaspoon black mustard seeds
- 1 dry red chili
- salt as per taste
- 3 tablespoons sugar (you might need more depending on the sweetness of the tomatoes)
- ½ teaspoon fennel powder
- 2 fresh green chilies
Instructions
- 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 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 5 minutes or until the tomatoes are softened and almost cooked through.
- Pour 1 cup water season with salt and cook for 3 minutes. 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.
- Enjoy it warm with rice or papadum
Notes
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
Nutrition
Serving: 1ServingsCalories: 345kcalCarbohydrates: 36gProtein: 15gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 10gCholesterol: 34mgSodium: 979mgFiber: 5gSugar: 22g