This delicious Bengali chutney is best served with aloo dum and fluffy luchis. It combines the tanginess of tomatoes with the subtle sweetness of sugar and the gentle heat of chillies.
Tomato Chutney
Ingredients
- 1- inch piece of fresh ginger peeled and finely sliced
- 2 tbsp vegetable oil
- ½ tsp panch phoron
- 2 whole dried red chillies
- 6 cloves garlic finely chopped (or crushed)
- 450 g ripe tomatoes chopped
- 1 tsp salt
- ½ cup sugar
- 4-5 dried alu bukhara dried apricots or a few pieces of raw mango
- 2 whole fresh green chillies
Instructions
- Cut the peeled ginger into fine slices and set aside.
- Heat the vegetable oil in a pan over medium heat, add the panch phoron and allow the spices to pop and sizzle for a few seconds.
- Stir once, then add the sliced ginger and chopped (or crushed) garlic, stirring gently for about 5 seconds to release their aroma.
- Add the chopped tomatoes, salt, and sugar. Lower the heat to medium and let the mixture simmer until the chutney begins to thicken, approximately 15-20 minutes, stirring occasionally to prevent sticking or burning.
- Stir in the dried alu bukhara (dried apricots) or raw mango pieces along with the fresh green chillies, and simmer for an additional 10-15 minutes until the chutney reaches the desired consistency.
- Remove the pan from the heat and serve the chutney warm.
Notes
Adjust the sugar and salt to taste; for a sweeter chutney, add a little more sugar, and for extra tanginess, include a few more pieces of raw mango. If you prefer a spicier flavour, additional dried red chillies or increased amounts of fresh green chillies can be used. Leftovers can be stored in an airtight container in the refrigerator for up to one week. This tomato chutney or “chutni” reflects the Bengali love for balance in flavours – where sweet, sour and spicy coexist harmoniously. It’s also delicious with toasties, dalpuri or pakoras.