This traditional Bangladeshi pickle combines the natural tanginess of raw mangoes with the bold flavors of mustard oil, spices, and vinegar. Cooked until soft and pulpy, it strikes a delicious balance between sweet, spicy, and sour, making it a perfect accompaniment to rice, curries, or flatbreads.
Tomato Chutney
Ingredients
- 1 ” cube of ginger peeled
- 2 tbsp vegetable
- ½ tsp panch phoron
- 2 whole dried red chilies
- 6 cloves garlic
- 450 gm ripe tomatoes chopped
- 1 tsp salt
- ½ cup sugar
- 4-5 dries alu bukhara/a few pieces of raw mango
- 2 whole fresh green chilies
Instructions
- Cut the ginger into fine slices
- Heat oil, put in panch phoron, Let the spices pop and sizzle for a few seconds.
- Stir once and put ginger and garlic. Stir for 5 seconds
- Add tomatoes, salt, and sugar. Simmer over a medium flame till chutney begins to thicken. This
- may take 15-20 minutes
- Add alu Bukhara (Apricot) or green mango cubes and green chilies and simmer for 10-15 minutes
- Serve warm