Saturday, June 11, 2016

Bengali Tomato Chutney

Earlier I have shared the recipe of the sweet and spicy tomato chutney...but the recipe that I am going to share today is a more subtle version of that one. This one is very tomatoyee whereas the previous one is sweet and sour owing to the addition of jaggery and tamarind pulp. My mother used to prepare this tomato chutney very frequently during the summer months. A very homely recipe...this one will sure remind you of your home.

Adding raisins and mango leather / aamsotto is a personal choice. If you want to keep it simple..then just ignore them. But do add the green chillies...because that definitely adds a little zing to this simple sugary home food!!

Heat oil and temper with the whole spices. Saute for some seconds.
Add the tomatoes and sprinkle some salt over them.
Cook the tomatoes until they become totally pulpy and the oil starts to separate.
Add the sugar.
Cook until all the sugar dissolves. Add water and simmer until the consistency is right.
Add the minced ginger, green chillies, rock salt, raisins and aamsotto / mango leather.
Simmer for another 3-4 minutes and then switch off the flame.

Bengali Tomato Chutney
Makes 250gms of chutney

6 plump ripe tomatoes
1-2 cups of brown sugar (You can definitely use white sugar, and that’s what is generally used. But brown sugar gives a very dark colour and strong flavour to the chutney. So I prefer to use them more.)
½ tsp mustard seeds
½ tsp fennel seeds
½ tsp fenugreek seeds
2 dry red chillies
½ tsp dry roasted and ground panch foron / Bengali five spices
1 green chilli – finely minced
½ inch ginger – finely minced
A pinch of turmeric powder
A handful of golden raisins
A handful of chopped mango leather / aamsotto
A pinch of kosher salt
A pinch of rock salt
Water as required
2 tbsp pure virgin mustard oil

Heat the oil in a saucepan and temper it with bay leaves and panch foron / Bengali five spices.
As they start to crackle and sizzle, add the chopped tomatoes to them.
Sprinkle the kosher salt over the tomatoes and give them a nice toss.
Stir and cook the tomatoes until they become totally pulpy and then press them with the back of a spatula to give the chutney a smoother texture.
When you see a curry like texture has formed and the oil has started to separated, add in the brown sugar and rock salt to them.
Stir...stir...until all the sugar has melted away and the chutney has become more runny.
Let them boil for a more couple of minute until you see the scums floating on top the chutney.
Scrap them away and continue simmering on medium flame.
It’s time to decide whether you want a runny consistency or a thick consistency.
If you want thick...then add just about ¼ th cup of water and if you want thin...then add around 1 to 1 and ½ cup of water to them.
Mix well and simmer until it reaches your desired consistency.
Taste and adjust the sugar level.
Now add in the minced ginger, minced green chillies, dry roasted and ground panch foron / Bengali five spices, golden raisins and chopped mango leather / aamsotto.
Mix them well and simmer for 2-4 more minutes.
Switch off the flame and transfer the chutney to a bowl.

Let them cool down to room temperature and serve at the end of the meal with papad / wafers. 

No comments:

Post a Comment