Sweet & Tangy Tomato Chutney

If you are craving a sweet and tangy after-meal treat before dessert we got you covered with our Sweet Tangy Tomato chutney. Yes, the Bengali Tomato Chutney is not a dessert, but rather a dish that is served as the final course with rice. It's a Bengali pre-dessert that is extremely common on Bengali wedding feast menus. It's easy to make and goes well with Khichdi, rice, or a phulka too.

Preparation Time: 15 mins

Cooking Time: 15 Minutes

Ingredients -

Tomato - 500gms (cut into small pieces)

Dates - 12 (longitudinally cut )

Cashew- 10 (cut into smaller pieces)

Raisins - 20

Sugar - 7 tbsp

Elaichi (small)- 5-6

Dalchini (cinnamon) -small pieces 3-4

Mustard oil - 1tbsp

Salt - 1/2 tsp

Haldi powder -1/4 tsp

Ginger - 1/4 tsp grated

Bayleaf -1

Kalonji (black jeera) -1/4 tsp

Tamarind paste in 2 tsp water of one seed only

1 Red Dried whole chili

Method-

1. Take a Kadai (preferably nonstick), put it on the gas stove.
2. Add mustard oil, when medium hot, add kalonji & bay leaf. 
3. Add whole red dried chili, add tomato pieces. 
4. Add Haldi powder, salt and stir in high heat for 5-6 mins keeping covered.
5. When the tomato is mushy, add sugar.
6. Keep stirring while keeping it half covered.
7. Add dates followed by tamarind pulp.
8. Now add cashews and raisins. 
9. Keep stirring for 5-6 mins.
10.  When it forms a thick paste, add elaichi (cardamom) and dalchini (cinnamon).
11. Put off the flame and keep it half-covered to be cool.
12. Serve tomato chutney warm or at room temperature. Leftovers should be refrigerated in a small airtight bottle or bowl. It will stay well for 4 to 5 days in the refrigerator.

Pro-tip: Coarsely hand grind cardamom and cinnamon in a mortar.

I hope you enjoy making this healthy, sweet and tangy tomato chutney. If you do, please leave your comments in the section below this article.

Liked this recipe? Make another chutney with this recipe of 'Kairi Pudina Chutney'.