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
Prep time
Cook time
Total time
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
- 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
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
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
3.5.3208
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
