lunch · lokkhi-pujo · bengali · festive · no-onion-no-garlic · chutney · tomato · dates
Bengali Tomato Chutney
The sweet tomato chutney of Bengali festive meals: tomatoes cooked down with panch phoron, then thickened with sugar, cashews, raisins, dates and aamshotto (mango pulp candy). Take it off the heat while still a little thin, because it sets as it cools. It keeps in the fridge for up to two months.
Cook along · 8 steps
Method
- 1
Chop the tomatoes and aamshotto into 3-cm chunks. Split the pitted dates lengthwise.
- 2
Heat the mustard oil in a pan. Add the dried red chili and panch phoron, and let the spices temper.
- 3
Add the chopped tomatoes, salt, and turmeric powder. Cover and cook for about 5 minutes, until the tomatoes soften.
- 4
Add the citric acid, cover, and cook for another 2 minutes, until the tomatoes are completely soft and mushy.
- 5
Stir in the cashew nuts and sugar. Cook until the chutney develops a deep red colour.
- 6
Add the raisins, dates, and aamshotto. Boil for another 2 minutes, or until the chutney reaches the desired consistency.
- 7
Remove from the heat while the chutney is still slightly thin, as it will thicken as it cools.
- 8
To store, let the chutney cool completely, then transfer it to an airtight container and refrigerate for up to 2 months.
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