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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
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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
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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
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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.
