BENGALI STYLE TOMATO CHUTNEY
Bengali-style tomato chutney is a sweet and savory chutney full of flavors. Traditionally, it's known as tomato khejur (date) chutney. No Bengali feast is complete without this simple chutney. It's very easy to make and gets ready in just 20 minutes.
Provided by Vandana Chauhan
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Heat oil in a pan. Add dried red chilies and panch phoran. Saute for a few seconds or until the spices become fragrant.
- Add turmeric powder and red chili powder. Saute for a few seconds.
- Add ginger and stir for around 30 seconds before adding tomatoes and salt.
- Mix everything and cover the pan. Let it cook for 4-5 minutes or until the tomatoes turn soft.
- Add chopped dates, raisins, and sugar. Mix and cook for another 3-4 minutes.
- Switch off the stove and allow the chutney to reach room temperature.
- Enjoy your Bengali style tomato chutney.
Nutrition Facts : Carbohydrate 12 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 2 g, Sugar 7 g, Calories 75 kcal, UnsaturatedFat 3 g, ServingSize 1 serving
TOMATO KHEJUR CHUTNEY
Bengali style tomato and date chutney recipe - a delicious, sweet and spiced tomato chutney made with dates and with the flavors, aroma of panch phoron (Bengali 5 spice mix).
Provided by Dassana Amit
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons mustard oil in a heavy kadai or pan. Keep the flame to a low and let the mustard oil begin to smoke.
- Then add 1 teaspoon panch phoron. If you do not have panch phoran then add a mix of ¼ teaspoon fennel seeds, ¼ teaspoon of nigella seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon mustard seeds or radhuni seeds and ⅛ or ¼ teaspoon of fenugreek seeds.
- Immediately add 2 dry red chilies (seeds removed).
- Fry for some seconds till the spices crackle and become aromatic.
- Then add 1 teaspoon grated ginger.
- Saute for some seconds till the raw aroma of ginger goes away. Don't brown the ginger.
- Add 1.75 cups chopped tomatoes.
- Mix tomatoes with the rest of the spices and oil.
- Add salt as per taste and mix again.
- Cover the kadai or pan with a lid. Let the tomatoes cook till they soften. Cooking tomatoes takes about 9 to 10 minutes on a low to medium-low flame.
- In between do check a couple of times when the tomatoes are cooking.
- Let the tomatoes soften and becomes mushy.
- Now add 1 tablespoon raisins and 2 tablespoon chopped dates or 4 dates, chopped.
- Mix very well.
- Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (optional). 2 tablespoons sugar gives a more sweet taste. For less sweetness add 1 tablespoon sugar or you can skip sugar completely.
- Mix again. The sugar will melt and you will see a liquid consistency in the tomato chutney.
- After adding sugar, stir often and mash tomatoes with spoon or spatula. Cook till the tomato chutney thickens for about 4 to 5 minutes. If the tomatoes start sticking to the pan, then add some water and cook. I did not add any water.
- Once done switch off the flame. Serve tomato khejur chutney warm or at room temperature with a bengali meal. Leftovers can be kept in a small airtight bottle or bowl and refrigerated. Stays well for 4 to 5 days in the fridge.
Nutrition Facts : Calories 82 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 197 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
BENGALI-STYLE TOMATO CHUTNEY
At Bengali banquets, this chutney, along with deep-fried, puffed white-flour breads (loochis) and thin, crisp flatbreads (pappadoms), is served as the penultimate course, just before the dessert. It can, however, be served with a main dish like roast turkey or pork. This version of the traditional sauce was brought to The Times by Madhur Jaffrey, the renowned Indian cookbook author.
Provided by Tara Parker-Pope
Time 1h15m
Yield About 1 1/2 cups
Number Of Ingredients 11
Steps:
- Pour the oil into a heavy, medium-size stainless steel pan and set over medium-high heat. When hot, add the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.
- A few seconds later, add the tomato puree, ginger, vinegar, sugar, pepper flakes and salt. Stir and bring to a simmer. Once bubbling, turn heat down to low and cook, uncovered, stirring now and then, for about 50 minutes.
- Add the raisins and cook another 10 minutes. The chutney should be thick and have a glazed appearance. Put the chutney into a jar, allow to cool, and then screw the lid on and refrigerate.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 347 milligrams, Sugar 37 grams
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BENGALI TOMATO CHUTNEY RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
Cuisine BengaliTotal Time 30 minsCategory AppetizersCalories 118 per serving
- To make this delicious chutney recipe, wash the tomatoes under running water and then chop them into fine pieces. Once done, keep them aside.
- Add oil to a microwave safe bowl and then place it in the microwave. Set the temperature at high and then heat it for 1 minute. Then take the bowl out of the microwave and add panch phoron to it. Place the bowl back in the microwave and heat the mixture for another minute at a high temperature.
- Transfer the tomatoes in the oil and sprinkle salt as per your taste. Mix the ingredients well and heat the mixture in the microwave for 3 minutes. Post that, take the bowl out of the microwave and add sugar, chopped ginger and whole red chilies to it. Mix the ingredients to get a nice blend.
- Heat the mixture again in the microwave for 10 minutes. Keep stirring the mixture at regular intervals. Your Tomato chutney is ready to relish!
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