Bengali tomato chutney recipe | tomato, khejur & aamshotto chutney | tomato khejur chutney |
by Tarla Dalal

Bengali tomato chutney recipe | tomato, khejur and aamshotto chutney | tomato khejur chutney | with 30 amazing images.

Bengali tomato chutney is a popular condiment that originated in the Indian state of Bengal. Learn how to make tomato, khejur and aamshotto chutney.

Bengali tomato chutney, also known as "Bengali tamatar chutney," is a sweet and tangy condiment that's a delightful accompaniment to various Bengali dishes. It is made with ripe tomatoes, mango candy, sugar, panch phoron and a blend of spices, giving it a unique flavor profile.

Bengali tomato chutney is a popular side dish at Bengali weddings and religious festivals.

To keep Bengali tomato chutney fresh for up to 4 months, store it in an airtight container in the refrigerator.

To make Bengali tomato chutney heat 2 tbsp mustard oil in a broad pan. Add pandi chillies, panch phoron and sauté on medium heat for 5 seconds. Add ripe tomatoes, salt and turmeric powder, mix well. Cover and cook for 5 minutes on medium heat, stirring occasionally. Add tamarind pulp. Cook again for 3 minutes on medium heat till tomatoes are soft, stirring occasionally. Add 2 tbsp cashew nuts, sugar, cook for 5 minutes on medium heat till you get a nice deep red colour. Add raisins, dates, mango candy, mix well and boil for 2 minutes. Take the chutney off the heat before it is fully thickened, as it will continue to thicken as it cools. Serve Bengali tomato chutney with khichuri.

Main ingredients of Bengali tomato chutney.
Tomatoes add a sweet, tangy flavor to the chutney that is balanced out by the other ingredients, such as the sugar, tamarind, and spices.
Mango candy is a sweet and tangy candy that adds a unique flavor to the chutney. It also helps to balance out the acidity of the tomatoes. Mango candy is also a popular ingredient in Bengali veg cuisine. It is often used in desserts and other sweet dishes. It is also used in some savory dishes, such as tomato chutney.
Panch phoron is a spice blend of five seeds that is commonly used in Bengali cuisine. It is made up of equal parts of fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds. Panch phoron is used to temper a variety of dishes, including chutneys, vegetables and dals.

Pro tips for tomato, khejur and aamshotto chutney. 1. Mustard oil has a strong, pungent flavor that is characteristic of Bengali cuisine. It adds a unique depth of flavor to chutneys and other dishes. 2. Tamarind pulp has a unique flavor that is both sour and sweet. This helps to balance out the sweetness of the tomatoes and add complexity to the chutney.

Enjoy Bengali tomato chutney recipe | tomato, khejur and aamshotto chutney | tomato khejur chutney | with step by step photos.

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panch phoren▼

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microwave tomato chutney▼

Bengali Tomato Chutney recipe - How to make Bengali Tomato Chutney

For Bengali Tomato Chutney
3 cups chopped tomatoes
2 tbsp mustard (rai / sarson) oil
2 pandi chillies
1 tsp panch phoron
1/2 tsp turmeric powder (haldi)
1 tbsp tamarind (imli) pulp
2 tbsp cashew nuts (kaju)
2 cups sugar
1/4 cup raisins (kismis)
1/4 cup chopped dates (khajur)
1/3 cup chopped mango candy

Method
For bengali tomato chutney

To make bengali tomato chutney heat 2 tbsp mustard oil in a broad pan.
Add pandi chillies, panch phoron and sauté on medium heat for 5 seconds.
Add tomatoes, salt and turmeric powder, mix well. Cover and cook for 5 minutes on medium heat, stirring occasionally.
Add tamarind pulp. Cook again for 3 minutes on medium heat till tomatoes are soft, stirring occasionally.
Add 2 tbsp cashew nuts, sugar, cook for 5 minutes on medium heat till you get a nice deep red colour.
Add raisins, dates, mango candy, mix well and boil for 2 minutes.
Take the chutney off the heat before it is fully thickened, as it will continue to thicken as it cools. Serve bengali tomato chutney with khichuri.

Nutrient values (Abbrv) per tablespoon

Energy	71 cal
Protein	0.3 g
Carbohydrates	14.9 g
Fiber	0.3 g
Fat	1.1 g
Cholesterol	0 mg
Sodium	2.1 mg

Click here to view calories for Bengali Tomato Chutney

Bengali Tomato Chutney recipe with step by step photos

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what is Bengali Tomato Chutney made of?

what is Bengali Tomato Chutney made of? See below image of list of ingredients for Bengali Tomato Chutney.

Panch phoren

Panch phoron is made from 1 tbsp cumin seeds (jeera), 1 tbsp mustard seeds ( rai / sarson), 1 tbsp fenugreek (methi) seeds, 1 tbsp fennel seeds (saunf), 1 tbsp nigella seeds (kalonji). To make panch phoron, combine all the ingredients in a bowl and mix well. See detailed step by step recipe of phoron phoron. If you want to try your hand at Bengali cooking, panch phoron is one of the first spice mixes you need to keep ready. Without panch phoron, Bengali cooking is just incomplete!

What is mango pulp candy?

Mango candy is a sweet and tangy candy that adds a unique flavor to the chutney. It also helps to balance out the acidity of the tomatoes. Mango pulp candy is also a popular ingredient in Bengali veg cuisine. It is often used in desserts and other sweet dishes. It is also used in some savory dishes, such as tomato chutney.

making Bengali Tomato Chutney

To make Bengali tomato chutney recipe | tomato, khejur & aamshotto chutney | tomato khejur chutney | heat 2 tbsp mustard (rai / sarson) oil in a broad pan. Mustard oil has a strong, pungent flavor that is characteristic of Bengali cuisine. It adds a unique depth of flavor to chutneys and other dishes.

Add 2 dry pdry pandi chilli. Pandi chilies are a type of small, dried chili pepper that is popular in Bengali cuisine. They are known for their smoky flavor and medium heat level. Pandi chilies are often used in Bengali chutneys because they add a complex flavor that complements the other ingredients well.
Add 1 tsp panch phoron. Panch phoron is a spice blend of five seeds that is commonly used in Bengali cuisine. It is made up of equal parts of fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds. Panch phoron is used to temper a variety of dishes, including chutneys, vegetables and dals.
Sauté on medium heat for 5 seconds.
Add 3 cups chopped tomatoes. Tomatoes add a sweet, tangy flavor to the chutney that is balanced out by the other ingredients, such as the sugar, tamarind, and spices.
Add salt to taste. We added 1 tsp salt.

Add 1/2 tsp turmeric (haldi).
Mix well.
Cover and cook for 5 minutes on medium heat, stirring occasionally.
After cooking.
Add 1 tbsp tamarind pulp or a little citric acid or lemon juice. Tamarind pulp has a unique flavor that is both sour and sweet. This helps to balance out the sweetness of the tomatoes and add complexity to the chutney. Tamarind pulp helps to thicken the chutney and give it a smooth, creamy consistency. Citric acid adds a bright, sour flavor to the chutney that helps to balance out the sweetness of the tomatoes and other ingredients.

Cook again for 3 minutes on medium heat till tomatoes are soft, stirring occasionally
Add 2 tbsp cashewnuts. Cashew nuts have a mild, nutty flavor that complements the sweetness and tartness of the tomatoes.
Add 2 cups sugar. Sugar helps to balance out the tartness of the tomatoes and other ingredients in the chutney. It also adds a touch of sweetness and richness to the chutney. You can reduce the amount of sugar based on the sweetness you want in the chutney.
Break big tomato lumps with a spatula while cooking.
Cook for 5 minutes on medium heat till you get a nice deep red colour.

Add 1/4 cup raisins. Raisins add a chewy texture to the chutney that contrasts nicely with the smooth texture of the tomatoes.
Add 1/4 cup chopped dates. Dates are soft and chewy, which gives the chutney a nice texture. Dates are used in making Bengali tomato chutney because they add a unique flavor and sweetness to the chutney.
Add 1/3 cup chopped mango candy. Mango candy is a sweet and tangy candy that adds a unique flavor to the chutney. It also helps to balance out the acidity of the tomatoes. Mango candy is also a popular ingredient in Bengali veg cuisine. It is often used in desserts and other sweet dishes. It is also used in some savory dishes, such as tomato chutney.
Mix well.
Boil for 2 minutes.

Take the chutney off the heat before it is fully thickened, as it will continue to thicken as it cools.
This should be the consistency of the Bengali chutney. It will thicken later on cooling.
Enjoy Bengali tomato chutney | tomato, khejur & aamshotto chutney | tomato khejur chutney | with some Bengali khichuri.

pro tips for tomato khejur chutney

Heat 2 tbsp mustard (rai / sarson) oil in a broad pan. Mustard oil has a strong, pungent flavor that is characteristic of Bengali cuisine. It adds a unique depth of flavor to chutneys and other dishes.
Add 2 pandi chillies. Pandi chilies are a type of small, dried chili pepper that is popular in Bengali cuisine. They are known for their smoky flavor and medium heat level. Pandi chilies are often used in Bengali chutneys because they add a complex flavor that complements the other ingredients well.

Add 1 tsp panch phoron. Panch phoron is a spice blend of five seeds that is commonly used in Bengali cuisine. It is made up of equal parts of fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds. Panch phoron is used to temper a variety of dishes, including chutneys, vegetables and dals.
Tomatoes add a sweet, tangy flavor to the chutney that is balanced out by the other ingredients, such as the sugar, tamarind, and spices.
Add 1 tbsp tamarind pulp or little citric acid or lemon juice. Tamarind pulp has a unique flavor that is both sour and sweet. This helps to balance out the sweetness of the tomatoes and add complexity to the chutney. Tamarind pulp helps to thicken the chutney and give it a smooth, creamy consistency. Citric acid adds a bright, sour flavor to the chutney that helps to balance out the sweetness of the tomatoes and other ingredients.
Sugar helps to balance out the tartness of the tomatoes and other ingredients in the chutney. It also adds a touch of sweetness and richness to the chutney. You can reduce the amount of sugar based on the sweetness you want in the chutney.
Add 1/3 cup chopped mango candy. Mango candy is a sweet and tangy candy that adds a unique flavor to the chutney. It also helps to balance out the acidity of the tomatoes. Mango candy is also a popular ingredient in Bengali veg cuisine. It is often used in desserts and other sweet dishes. It is also used in some savory dishes, such as tomato chutney.

Bengali tomato chutney can be stored in the refrigerator for up to 30 days.

Microwave tomato chutney

To make microwave Bengali tomato chutney you will need 2 cups tomato cubes, 1 tsp oil, 1/4 tsp panch phoron seeds, salt to taste, 1 tbsp raisins (kismis), 1/2 tsp finely chopped ginger (adrak), 1 tsp finely chopped green chillies and 1 tbsp sugar. This makes 12 tablespoons of chutney.
1. Heat the oil in a deep microwave safe bowl and microwave on high for 1 minute.
2. Add the panch phoran seeds, mix well and microwave on high for 1 minute.
3. Add the tomatoes and salt and mix well. Cover it with a lid and microwave on high for 3 minutes.
4. Add the raisins, ginger, green chillies and sugar, mix well and microwave on high for 10 minutes, while stirring twice in between after every 4 minutes.
5. Cool and store refrigerated in an air-tight container. Use as required.

Navneet goyal

on 18 Feb 17 06:35 PM

Foodie #603414

on 23 May 15 01:26 PM

CB - Sweet chutney. Tastes best with bengali rice dishes

Archana M

on 30 Mar 15 03:26 PM

Flavorful sweet and tangy bengali tomato chutney. The aroma of the paanch phoron used in this recipe is just amazing. Sweet raisins also gives a sweet touch to the dish.