Tamatar Chatni | Bengali Style Tomato Chutney

Tomato chutney and gojju are made in many ways in the Indian cuisine. I tried the Bengali version of making tamatar chatni/chutney and I absolutely love the fresh flavours of the subtle spices added in the form of panch phoran. The special ingredient though has to be raisins/kismish which give an edge of sweetness and the way they pop in your mouth adds to the texture of the chatni. Enjoy this chatni with Bengali style khichuri – Bhog er Khichuri.

Tamatar Chatni | Bengali Style Tomato Chutney

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Tangy Bengali style tamatar chatni - a great accompaniment

Author: Vindhya Desai

Recipe type: Side

Cuisine: Indian

Serves: ¾ Cup

Ingredients

• 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
  

For tadka:

• ½ Tsp oil
• ¼ Tsp jeera
• ¼ Tsp kalonji/nigella seeds
• 1 broken dry red chilli

Method

1. Heat oil, add ground mustard and panch phoran. Let the panch phoran splutter a bit
2. Add diced tomatoes and mix
3. Add grated ginger and slit green chilli
4. Add sugar and salt to taste. Mix well
5. Add raisins and mix well
6. Cover and cook till tomatoes are soft
7. Make a tadka with oil, mustard, kalonji seeds and dry red chilli
8. Pour tadka over chatni and serve with khichuri or phulkas

Notes

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

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Stepwise:

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. I re-used a pan here :)
  

Pour tadka over chatni and serve with khichuri or phulkas