Tamatar Chatni | Bengali Style Tomato Chutney
Author: Vindhya Desai
Recipe type: Side
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: ¾ Cup
- 1 Tsp mustard oil/regular oil
- ¼ Tsp ground raw mustard seeds/rai
- ½ Tsp panch phoran
- 2 Cups or 4 diced tomatoes
- ½" grated ginger
- 1 slit green chilli
- ½ Tsp sugar
- Salt to taste
- 1 Tbsp raisins
- ½ Tsp oil
- ¼ Tsp jeera
- ¼ Tsp kalonji/nigella seeds
- 1 broken dry red chilli
- Heat oil, add ground mustard and panch phoran. Let the panch phoran splutter a bit
- Add diced tomatoes and mix
- Add grated ginger and slit green chilli
- Add sugar and salt to taste. Mix well
- Add raisins and mix well
- Cover and cook till tomatoes are soft
- Make a tadka with oil, mustard, kalonji seeds and dry red chilli
- Pour tadka over chatni and serve with khichuri or phulkas
Add only mustard if kalonji is not available for tadka
Adjust spiciness of chatni as per your taste
Mustard oil can be very pungent especially if one is not used to the taste. Stick to regular oil and just add ground mustard seeds
Chatni may also be coarsely ground but leaving it as it is adds to all the flavours and textures
Recipe by Food Of Interest at https://foodofinterest.com/bengali-style-tomato-chutney/
3.5.3208