Sweet & Tangy Tomato Chutney2 minute
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
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
Kalonji (black jeera) -1/4 tsp
Tamarind paste in 2 tsp water of one seed only
1 Red Dried whole chili
- Take a Kadai (preferably nonstick), put it on the gas stove.
- Add mustard oil, when medium hot, add kalonji & bay leaf.
- Add whole red dried chili, add tomato pieces.
- Add Haldi powder, salt and stir in high heat for 5-6 mins keeping covered.
- When the tomato is mushy, add sugar.
- Keep stirring while keeping it half covered.
- Add dates followed by tamarind pulp.
- Now add cashews and raisins.
- Keep stirring for 5-6 mins.
- When it forms a thick paste, add elaichi (cardamom) and dalchini (cinnamon).
- Put off the flame and keep it half-covered to be cool.
- 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.