Tomatoes – 4-6, large, cut in quarters
Mustard Seeds – 1 tsp.
Oil – 2 T
Bay Leaves – 1-2
Turmeric Powder – ½ tsp.
Sugar – ½ cup or more, according to taste
Salt – to taste
Raisins – 1/4 cup, soaked in warm water
1) In a bowl, soak the raisins in warm water for 15-20 minutes. Drain the raisins and place aside.
2) Add the oil in a skillet and heat over high heat.
3) Add the mustard seeds and bay leaves; wait for the splattering of the mustard seeds. Often the panch phoran masala is added to the oil (this is fennel seeds, cumin seeds, Kalongi-nigella seeds, Fenugreek seeds and black mustard seeds)
4) Add the tomato pieces and sauté in hot oil.
5) Reduce the heat to medium and season the tomatoes with turmeric powder and salt.
6) Cover the skillet and simmer for 10 minutes. Occasionally check the tomatoes and stir well, so that they do not get stuck to the skillet.
7) Remove the cover, add the raisins and blend the tomatoes with a spatula.
8) Add the sugar and combine thoroughly, until it completely dissolves.
9) Cook the chutney for another 5 minutes or so, until it reaches desired consistency. The chutney should be thick and sticky.
10) Transfer on a bowl and allow to cool at room temperature before placing inside refrigerator to chill.
11) Serve the Tomato Chutney chilled at the end of any Bengali meal or with paratha or luchi or khichuri.
You can add soaked cashew nuts and dates to the chutney to make it more delicious. For extra flavor, sprinkle roasted cumin seed powder on the chutney, as garnish.
Notes and Instructions
Recipe from Kusum Mainthia, Dining for Women member
Tomato Chutney is a favorite in all Bengali families, particularly the kids. This is often prepared and stored in an airtight container inside the refrigerator to use throughout the week.