Bengali Tomato Chutney


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This tangy tomato chutney is richly flavoured with panch phoran, a blend of equal parts of mustard seeds, kalonji, cumin seeds, saunf and fenugreek seeds, which is commonly used in Bengali cuisine. While ginger and green chillies add spice to the Bengali Tomato Chutney, raisins and a spoon of sugar balance the tartness of tomatoes, making the chutney very pleasant to the palate.

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Preparation Time: 
Cooking Time: 
Makes 0.75 to 1 cup
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Ingredients

2 cups tomato cubes
1 tsp oil
1/4 tsp panch phoron seeds
salt to taste
1 tbsp raisins (kismis)
1/2 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1 tbsp sugar

Method
  1. Heat the oil in a deep microwave safe bowl and microwave on high for 1 minute.
  2. Add the panch phoran seeds, mix well and microwave on high for 1 minute.
  3. Add the tomatoes and salt and mix well. Cover it with a lid and microwave on high for 3 minutes.
  4. Add the raisins, ginger, green chillies and sugar, mix well and microwave on high for 10 minutes, while stirring twice in between after every 4 minutes.
  5. Cool and store refrigerated in an air-tight container. Use as required.
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 on 30 Mar 15 03:26 PM


Flavorful sweet and tangy bengali tomato chutney. The aroma of the paanch phoron used in this recipe is just amazing. Sweet raisins also gives a sweet touch to the dish.