We are starting the final week of blogging marathon 89th edition and I will be sharing the condiments on the side.
Condiments are part of everyday meal in most of the Indian cuisines.Mostly chutney,pickles,spice powders are consider as condiments and it complements the meal.
Today's recipe is a finger licking tomato chutney from Bengali cuisine.This chutney is a blend of sweet and sour taste.The addition of cashews and raisins give a nice texture and make the chutney rich.
Also mango pulp candy is used in the chutney to enhance the taste and the texture.As I don't have those,made without and the taste was so delicious.
This chutney can be relished with fried papad also.Though there are so many versions for this simple tomato chutney,I made it according to my family's taste and the availability of the ingredients.
The highlight of the recipe is the use of Paanch Phoran(blend of five spices).For the Paanch Phoran spices,mix equal quantities of fennel seeds,mustard seeds,onion seeds(kalonji seeds),cumin seeds,and fenugreek seeds.
Paanch Phoran or Paanch Foran is an important spice blend in Bengali cuisine which gives a nice and aromatic flavor the the dish.
Bengali Tomato Chutney/Tomato Chatni
Basic Information Preparation time 10 minutes
Cooking time 30 minutes
Cooking time 30 minutes
Makes 1.5 cups
Ingredients
Ingredient | Quantity |
|---|---|
Tomato | 300 grams |
Sugar | 3/4- 1 cup |
Salt | 1/2 tsp |
Raisins | 2 tbs |
| Cashews/mundiri | 10-13 (halved) |
Red Chilly powder/milagai podi | 1/2 tsp |
Oil | 2 tbs |
For the Tempering
Ingredient | Quantity |
|---|---|
Paanch Phoran | 1 tsp |
Asafoetida/perungayam | a pinch |
Red chilly/varamilagai | 1(whole) |
Method
- Chop the tomatoes and keep it aside.Heat a pan with oil and do the tempering with red chilly and paanch phoran.Add the tomatoes along with salt and turmeric powder.
- Cook it covered until the tomato becomes soft and mushy.Once it becomes soft add in the sugar and halved cashews.
- Mix it well till the sugar dissolves,now add in the red chilly powder and mix it well.Let it bubble for 2-3 minutes.Add in the raisin and simmer it for a minute.Put off the flame when the chutney is in a thin consistency.Due the addition of sugar the chutney turns thicker after cooling.Store in an air tight container after it is cool down completely.
- Serve it as a condiment.
- The amount of sugar depends on the sourness of the tomato,I used around 1 cup.
- The chutney becomes thicker after cooling,so put of the flame when the chutney is in a slightly thinner consistency.
- Store in the refrigerator in a clean air tight container.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89
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