Spiced Bengali tomato chutney

That time of the year when we are thinking of a multiple to do lists and if your like me looking to make Christmas food gifts a little bit more personal and homemade. Nothing brings more joy than a jar of chutney, freshly made barfi, spice blends or even a pot of curry for friends. I make a few batches every year of homemade gifts, so the easier the recipe the better! This Bengali tomato chutney is an absolute gem; with whole spices, chilli and sugar its the perfect addition to your cheese platter or even after Christmas with some curd rice on the side. I love using mustard oil for this recipe as it lends a pungent flavour which offsets the sweetness of the tomatoes and the sugar. You could also use jaggery if available.

Method

  1. Heat the oil over a medium heat in a large saucepan. Add the whole spices and fry for 30 seconds. Add the chillies and fry for a few seconds too

  2. Add the tomatoes and mix for 1 minute. Now add the chilli powder, sugar and vinegar. Turn the heat down and simmer mixing well. Cook with the lid on for 40 minutes stir often

  3. Now continue cooking without the lid for a further 50 minutes as the chutney thickens and softens. Stir half way through the cooking and season to taste. Decant in a sterilised jar and seal for a week before serving.

  • Shrinidhi Venkat

    Hi Maunika, What are the bicuits you’ve chose to serve the chutney with?

  • Shrinidhi Venkat

    Hi Maunika, What are the biscuits you’ve chose to serve the chutney with? I see that in the picture 🙂

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